Shrimp Caprese Salad

Prepare Your Ingredients
Wash and dry your fresh produce.
Bring a medium pot of salted water to a boil on high.
Small dice the bell pepper and ½ the zucchini (use all if small); place in a small bowl.
Medium dice the tomato and mozzarella cheese.
Thinly slice the fresh basil to make about ¼ cup.
Pat shrimp dry and set aside in a bowl.

Cook the Orzo
Add the orzo to the boiling water.
Cook about 10 mins, or until it is firm but tender.
Rinse, drain, and set aside.

Prep the Veggies
Whisk together 1 Tbsp. olive oil & 1 Tbsp. of the red wine vinegar in a bowl.
Add the zucchini & bell pepper to the oil & vinegar mixture.
Season with salt & pepper to taste, toss to coat, and set aside.

Make the Vinaigrette
Squeeze the juice of ½ lime into a medium bowl and combine with the pesto, 1 Tbsp. olive oil, and the remaining red wine vinegar.
Whisk together to make the pesto vinaigrette.
Add 2 Tbsp. of the pesto vinaigrette you just made to the shrimp and toss to coat.

Cook the Veggies & Shrimp
Heat 1 tsp. olive oil in a medium pan over medium-high heat.
Saute the zucchini and bell pepper until crisp tender; 2-3 minutes.
Transfer veggies to the bowl with the orzo.
In the same pan you cooked the veggies, add the shrimp.
Saute over medium-high heat 2 minutes per side or until cooked through and slightly pink (if pan dries add a bit more oil).

Plate Your Meal
Place the shrimp in the bowl with the orzo.
Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella tossing to combine.
Season to taste with salt and pepper, divide between your dishes and enjoy!