Minted Orzo Salad With Grapefruit

1. 1

   Combine the grapefruit juice and grated lemon and orange rinds in a large glass or ceramic bowl.

2. 2

   Whisk in the olive oil.

3. 3

   Add the salt and pepper.

4. 4

   Pour half of the liquid into a separate bowl and refrigerate.

5. 5

   Add the oregano, jalapeno and shrimp to the remaining vinaigrette.

6. 6

   Toss to combine and refrigerate for 2 hours.

7. 7

   Grill the shrimp over hot coals until cooked through, about 2 to 3 minutes per side.

8. 8

   Set aside to cool.

9. 9

   Peel, devein and cut into bite-size pieces.

10. 10

    Pour the broth into a small saucepan.

11. 11

    Simmer over medium-low heat.

12. 12

    Combine the olive oil and leek in a nonstick skillet.

13. 13

    Cook over medium-low heat until the leek softens, about 5 minutes.

14. 14

    Add the orzo and stir to combine.

15. 15

    Ladle in 1/2 cup of the broth and stir.

16. 16

    Increase the heat to medium and continue adding the broth, 1/2 cup at a time, stirring constantly, until the orzo is tender, about 15 minutes.

17. 17

    Drain.

18. 18

    Rinse under cold running water.

19. 19

    Set aside.

20. 20

    Put the reserved vinaigrette in a salad bowl, add the salad greens and toss.

21. 21

    Add shrimp, orzo, coriander and parsley leaves and toss to combine.

22. 22

    Season with additional salt and pepper.

* Per serving · 4 servings · Values may vary.