Coconut & Cayenne Shrimp with Orzo Salad
1 lb. of large or Jumbo shrimp
1/2 cups of orzo
3 Tbsp. Coconut white balsamic

1 Tbsp. of Smoked Chaabani Fused Olive Oil

1 tsp. Habanero Sea Salt
1 cup of cherry or grape tomatoes halved
2 cups of baby spinach
1/2 cup of Feta cheese
1Tbsp of pine nuts
Mix Coconut balsamic with Cayenne Olive Oil and salt; toss in peeled and deveined shrimp into balsamic and olive oil mixture...marinade shrimp for about 15-20 minutes.  Meanwhile, cook orzo according to package...drain and toss together in a large bowl with tomatoes, baby spinach, and pine nuts to the orzo and set aside while you cook the shrimp.    
Heat large skillet on high. Add marinating shrimp and all the coconut balsamic and cayenne olive oil marinade to skillet in one even layer.  Cook for 2-3 minutes on each side until shrimp is just opaque and remove shrimp and all the cooked marinade and toss in with the orzo mixture.  Top with Feta cheese.   Serves 4

​Northfield Olive Oils and Vinegars