Ingredients

• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus another 3 tablespoons
• 2 cups fresh arugula
• 1 4 ounce package feta cheese, crumbled
• 1/2 cup or more dried cranberries
• 12 fresh basil leaves, torn
• 1/2 cup or more toasted pine nuts
• 3 tablespoons lemon juice
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Bring water to boil in a large pot.
2. Add pasta and cook al dente, 8-10 minutes. Drain.
3. Place pasta on a large cookie sheet and toss with 3 tablespoons olive oil. Let cool.
4. Once the orzo is cool, place in a large serving bowl.
5. Add the arugula, feta cheese, cranberries, basil, pine nuts, lemon juice, remaining olive oil, salt and pepper.
6. Toss lightly.
7. Keep in refrigerator until ready to serve. This also can be served at room temperature. Delicious!

Notes

Great for a tailgate or picnic

By KathyMillerTime

Ingredients

• 1 lb large shrimp peeled and deveined
• Louisiana Cajun Blackened Seasoning or if you prefer to make your own... see  seasonings below
• 1 tablespoon olive oil
• 1 English cucumber sliced into 22 rings
• 1 avocado
• 1/4 teaspoon salt
• 1 tablespoon lime or lemon juice
• cilantro finely chopped to garnish

Cajun shrimp spice

• 2 garlic cloves finely minced
• 1 tablespoon finely chopped cilantro
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoons olive oil

Instructions

1. Sprinkle shrimp with Cajun Blackened Seasoning.  If making your own seasoning, combine ingredients and gently toss with shrimp.
2. In a small bowl prepare the guacamole by mashing together 1 avocado, 1/4 teaspoon salt, and 1 tablespoon lime or lemon juice.  Stir until creamy.
3. Divide the guacamole over the 20-22 cucumber slices.
4. Heat a heavy pan (we use a cast iron skillet on the grill) over medium/high heat with 1 tablespoon olive oil.  Once oil is hot, add shrimp in a single layer and saute 2 minutes per side or until cooked through.
5. Place a shrimp on each cucumber/guacamole slice, sprinkle with cilantro and lime or lemon juice.  Serve on a platter.

Notes

The contrast between the spicy shrimp and the coolness of the avocado and cucumber make these a delightful appetizer or even a main course! I love the brand Louisiana Cajun Blackened Seasoning.  Not as salty as some brands and so easy to use.

By KathyMillerTime
Adapted from Natasha's Kitchen