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Orzo and Shrimp Salad
4 large ripe tomatoes
1/3 cup uncooked orzo pasta
1 tsp. olive oil
1 tsp. Dijon mustard
1 tsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
salt and pepper to taste
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 lb. cooked shrimp, peeled, deveined
Hollow out tomatoes and drain well upside down on paper towels.
Cook orzo in boiling salted water 4 minutes, or until tender. Drain,
pour into a small bowl and toss with 1 tsp.
olive oil; set aside to cool.
In a small bowl, whisk together mustard, balsamic vinegar, olive oil,
salt, and pepper. Pour over cooled pasta. Stir in celery and
peppers.
Reserve 4 shrimp for garnish. Chop remaining shrimp and stir into
pasta. Fill tomatoes with orzo mixture and garnish with reserved
shrimp. Place tomatoes on leaf lettuce on individual salad plates
and chill until ready to serve. Yield: 4 servings.
   
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