- 24 large shrimp, peeled and deveined
- 1/4 cup Persian Lime Olive Oil
- 1/2 cup Coconut Balsamic Vinegar
- 6 cloves garlic, minced
- 1/2 cup cilantro, chopped
- Juice of 2 limes
- 1/2 tsp Himalayan Salt
- 1/4 tsp white pepper
- 1/2 lb. Orzo
Combine 1/2 cup oil, 1/4 cup vinegar, garlic, cilantro, lime juice in a medium bowl. Add shrimp to bowl, cover and marinate in refrigerator for 30 minutes.
Cook orzo according to package directions and drizzle lightly with 1/4 cup oil. Toss thoroughly and set aside.
Remove shrimp from marinade. Thread three shrimp onto each skewer, leaving 1/4 inch between each shrimp to allow for even grilling. Grill shrimp directly over high heat, basting each side with marinade, about 5-6 minutes.
Transfer orzo to flat serving platter, place shrimp skewers on top of orzo and drizzle with 1/4 cup vinegar. Garnish with remaining cilantro.