BBQ’d Cilantro-Garlic Blue Gulf Shrimp + Asparagus Orzo

Proportion for each serving of 6 shrimp:
2T minced garlic
3T olive oil
2T lemon/lime juice
1T minced cilantro
salt & pepper

Clean your shrimp by removing the vein which runs along the outer curve (this is its intestinal tract and its contents are gritty and gross to eat–so cut with a small knife along the top ridge, and then rinse under water to ensure it’s all gone, agitating with your fingers if necessary), then discard the shell or reserve to make some other project of yours.

Adjust the ingredients above as you see fit, but this is a good starting point. Marinade the shrimp for 30 min-2 hr. More than that and the citrus will start cooking them significantly and you’ll end up with oily ceviche.

Grill on high heat, turning towards the end of cooking so that you char a bit on one side. Watch them, they don’t take long. Serve with fresh lime.

1/2 pack Eduardo’s Orzo (my favorite blue and clear packaged San Francisco stuff)
Several stems asparagus
red onion
olive oil
salt & pepper
1/2 lemon

Boil the orzo in salted water until tender. Meanwhile, lightly sautee (do not make soft) minced red onion in olive oil, salt, pepper. Add asparagus and cook at medium heat until soft and brightly colored. Add the cooked orzo, turning heat up. Adjust seasoning and add the juice of the lemon to taste.