Ingredients
Method
- In a small bowl create the slice blend by combining paprika, garlic powder, oregano, pepper and cayenne pepper. Stir until well blended.
- Place the prepared shrimp into a medium bowl and sprinkle the spice mixture over the top. Toss until well coated. Set aside.
- Bring a large saucepan of lightly salted water to a boil. Cook orzo according to package directions then drain, cover and set aside. Keep warm.
- Slice the green onions, separating into white and green parts. Chop the zucchini, bell pepper and celery and place into a medium bowl. Add the onion whites to the bowl of chopped vegetables. Set aside the green parts.
- Heat 1 tablespoon of olive oil oil in a large skillet over medium-high heat. Add the chopped vegetables and cook, stirring occasionally, for 5 minutes until crisp tender. Season with salt & pepper to taste.
- Transfer the cooked vegetables into the saucepan with the cooked orzo. Stir, cover, and continue to keep warm.
- Reduce the heat of the skillet to medium and add the remaining tablespoon of oil. Lay out the shrimp in an even layer and cook, turning once, until the shrimp are opaque, 4 to 6 minutes.
- Drizzle the shrimp with barbecue sauce. Cook for one minute more, stirring to ensure the shrimp are completely coated in the sauce.
- Divide the vegetable and orzo mixture evenly between bowls. Top with the cooked shrimp and sprinkle with the remaining green onions. Serve immediately. Enjoy!