Shrimp and Vegetable Skewers

Broiled kabobs made of shrimp, bell pepper, mushrooms and onions placed on orzo gives you dinner ready in 35 minutes! MORE+ LESS-

By Betty Crocker Kitchens

September 6, 2010

cup uncooked rosamarina (orzo) pasta (6 ounces)

tablespoons sliced almonds, toasted

tablespoons grated Parmesan cheese

tablespoon chopped fresh or 1 teaspoon dried basil leaves

teaspoons lemon juice

teaspoons margarine, butter or spread

fresh or frozen uncooked large shrimp, peeled and deveined

small green bell pepper, cut into 1-inch pieces

small whole mushrooms

small onion, cut into 1-inch pieces

tablespoons olive or vegetable oil

teaspoon dried basil leaves

1/4

teaspoon salt

lemon wedges

Paprika

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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.