It doesn’t matter what the temperature is outside—you’ll feel like you’re in the Caribbean when you take your first bite of this salad!
—EILEEN BUDNYK PALM BEACH GARDENS, FL
PREP: 25 MIN. • GRILL: 25 MIN. • MAKES: 2 SERVINGS
1 large ear sweet corn in husk
1 teaspoon olive oil
1/3 cup uncooked whole wheat orzo pasta
6 fresh asparagus spears, trimmed
1/2 pound uncooked medium shrimp, peeled and deveined
1 tablespoon Caribbean jerk seasoning
1 small sweet red pepper, chopped
DRESSING
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon lime juice
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1. Carefully peel back corn husk to within 1 in. of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
2. Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.
3. Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium heat for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.
4. Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.
PER SERVING 352 cal., 12 g fat (2 g sat. fat), 138 mg chol., 719 mg sodium, 38 g carb., 8 g fiber, 26 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.