Spanish Grilled Shrimp with Feta & Basil Pasta Salad

Ingredients

• 1 lb Raw Shrimp peeled and deceined

• 1/4 cup Sicilian Lemon Olive Oil

• +2 Tbsp Sicilian Lemon Olive Oil

• 3 Tbsp Series 4 Balsamic Vinegar

• 1 Tbsp Sweet Smoked Chili Rub

• 1/2 tsp Murray River Sea Salt

• 3 cups pear-syle Italina Pasta

• 1/2 cup Basil chiffonaded

• 1 cup Feta Cheese crumbled

Instructions

1. In a bowl, mix together the shrimp, the 1/4 cup olive oil, vinegar, sweet smoked chili rub, and salt. Cover and refrigerate for 1 to 2 hours.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), according to package instructions.

3. Meanwhile, in a large fry pan over medium-high heat, warm 2 Tbsp of olive oil. Drain the shrimp, discarding the marinade, and add the shrimp to the pan. Cook, turning once or twice, until the shrimp are opaque throughout, 1 to 2 minutes. Transfer the shrimp and any pan juices to a plate and cover to keep warm.

4. Drain the orzo and transfer to a warmed serving bowl. Add the shrimp and their juices to the orzo and stir several times. Add the basil and cheese and gently stir again once or twice.

5. Serve immediately.

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