¾ c. Persian Lime Olive Oil, divided
½ c. Coconut Balsamic Vinegar, divided
6 cloves garlic, minced
½ c. cilantro, chopped and divided into two portions
Juice of two limes
½ t. Himalayan Salt
¼ t. white pepper
24 large shrimp (prawns) peeled and deveined
½ lb. orzo


Combine ½ c. Persian Lime Olive Oil, ¼ c. Coconut Balsamic Vinegar, garlic, ¼ cup cilantro and juice of one lime in a medium bowl. Add shrimp to bowl, cover and marinate in refrigerator for 30 minutes.

Cook orzo according to directions and drizzle lightly with ¼ c. Persian Lime Olive Oil. Toss thoroughly and set aside.

Remove shrimp from marinade. Thread three shrimp onto each skewer, leaving ¼ inch space between each shrimp to allow for even grilling. Grill shrimp directly over high heat, basting each side once with marinade. Do not overcook.

Transfer orzo to flat serving platter. Place the shrimp skewers on top of the orzo, drizzling with ¼ c. Coconut Balsamic Vinegar. Garnish with remaining cilantro.