Orzo!

Santa Cruz Shrimp over Whole Wheat Orzo
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
4 cloves minced garlic
¼ red onion, diced fine
One bunch asparagus cut into thirds
½ bunch cilantro chopped
Fresh squeezed juice from one orange
Fresh squeezed juice from two limes
3 roma tomatoes, diced
Pinch of salt and black pepper
1 avocado divided into quarters
1 tablespoon extra virgin olive oil to drizzle lightly over the top of each serving
4 ounces dried orzo cooked to package instruction
1 bunch fresh spinach, washed and dried

Heat a large skillet, add the oil. Next add the onions and garlic; cook until tender. Add the shrimp. When the shrimp are just starting to turn pink add the asparagus, the orange and lime juice along with the tomatoes. Simmer until shrimp is fully cooked and asparagus is slightly tender but still has a little crunch to it. Add the cilantro, salt and pepper.
In a pasta bowl or on a plate, make a bed with the spinach. Place the cooked orzo over it and then add the shrimp over the orzo, top with the avocado and drizzle with the extra virgin olive oil.

Serves 4: Calories: 390 Protein: 32 g Carbohydrates: 41 g Fat: 13 g Saturated fat: 2.5g Cholesterol: 170 mg Fiber: 9g Sodium: 220 mg
Seretean Wellness Center at Oklahoma State University
Chef: Lisa Becklund