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Orzo With Grilled Shrimp, Summer Vegetables And Pesto Vinaigrette

Nutrition per serving    (USDA % daily values)
CAL
404
FAT
82%
CHOL
69%
SOD
47%

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Ingredients for 6 servings

8 oz orzo (~3.3 cups)

6.5 tbsp EVOO, divided

4 tbsp red wine vinegar, divided

2 medium zucchini or summer squash, cut lengthwise into 1/4-inch-thick slices

1 x red or yellow bell pepper, quartered

3 tbsp pesto

2 tbsp fresh lime juice

1 lb uncooked large shrimp, peeled, deveined

2 x heirloom tomatoes, cored, cut into 1/2-inch cubes (~2 cups)

1/2 cup thinly sliced fresh basil leaves, plus sprigs for garnish

1 x 8-oz ball fresh mozzarella cheese, cut into 1/2-inch cubes

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