Shrimp & Cantaloupe Salad
Orzo pasta lends itself to amazing salad dishes especially enjoyable in hot summer evenings. So yes you can-taloupe with this dynamic shrimp and orzo pasta that's ideal any time of the year.
Ingredients
- 1 cantaloupe
- 1/2 teaspoon(s) salt, divided
- 1/2 teaspoon(s) pepper, fresh ground, divided
- 8 ounce(s) baby shrimp, cooked
- 2 medium fresh tomatoes, seeded and chopped
- 1/2 bell pepper, any color, chopped
- 2 tablespoon(s) capers, in vinegar, drained
- 1/2 cup(s) orzo pasta, cooked
- 4 tablespoon(s) extra virgin olive oil
- 1 lemon, zest of & Juice of
- 1/2 teaspoon(s) dried oregano, if 1/4 cup fresh oregano, leaves only not avaliable
- 1/4 cup(s) pistachios, shelled, lightly toasted and rough chopped
Instructions
- Cut cantaloupe in half, remove seeds and discard.
- With a melon baler, make small balls or curls, place in a bowl, and leave 1/4 to 1/2 inch wall being careful not to break through the skin.
- Sprinkle a little of the salt and pepper inside each cantaloupe half, turn upside down on a paper towel to drain.
- To the bowl of melon balls add tomatoes, bell pepper, capers, shrimp and orzo, add half of the remaining salt and pepper.
- Carefully stir to mix.
- Chill for 30 minutes or until ready to serve.
- In a separate bowl, whisk together olive oil, lemon zest and lemon juice.
- Add oregano leaves to oil mixture and gently stir to coat.
- Leave at room temperature until ready to fill melon halves.
- Pour olive oil mixture over melon ball mixture and gently stir to coat.
- Cut a very thin slice off the bottom of each cantaloupe half, to steady them, place each on a salad plate.
- Sprinkle salt and pepper over the inside of the cantaloupe halves, fill with the melon ball mixture and again sprinkle salt and pepper over all.
- Top with pistachios.
- Ready in 40 min.
Nutrition
Calories: 1173.06kcalCarbohydrates: 170.12gProtein: 75.32gFat: 27.09gSaturated Fat: 3.58gCholesterol: 360mgSodium: 2932.7mgFiber: 19.36gSugar: 63.49g
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