Shrimp and Vegetable Skewers

 

1

cup uncooked rosamarina (orzo) pasta (6 ounces)

3

tablespoons sliced almonds, toasted

2

tablespoons grated Parmesan cheese

1

tablespoon chopped fresh or 1 teaspoon dried basil leaves

2

teaspoons lemon juice

2

teaspoons margarine, butter or spread

16

fresh or frozen uncooked large shrimp, peeled and deveined

1

small green bell pepper, cut into 1-inch pieces

16

small whole mushrooms

1

small onion, cut into 1-inch pieces

2

tablespoons olive or vegetable oil

1

teaspoon dried basil leaves

1/4

teaspoon salt

4

lemon wedges

Paprika

• 1 Cook and drain pasta directed on package. Stir in almonds, cheese, basil, lemon juice and margarine. Cover and keep warm.
• 2 Thread shrimp, bell pepper, mushrooms and onion alternately on each of four 10- to 12-inch metal skewers. Place on rack in broiler pan. Brush with oil. Sprinkle with basil and salt.
• 3 Set oven control to broil. Broil kabobs with tops 3 inches from heat 4 to 5 minutes, turning once, until shrimp are pink and vegetables are tender. Place orzo on serving platter. Top with kabobs. Garnish with lemon wedges. Sprinkle with paprika.