¼ cup Colavita Extra Virgin Olive Oil
1½ pounds jumbo shrimp
3 navel oranges (peeled and sectioned)
1 cup orzo pasta
1 pint (2 cups) blueberries
½ cup red onion, chopped
2 tablespoons orange marmalade
2 tablespoons balsamic vinegar
1 teaspoon orange peel, chopped
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
¼ cup fresh Italian parsley, chopped
Freshly ground black pepper, to taste
Remove shell and de-vein shrimp, leaving tail on shrimp.
Double skewer shrimp alternately with navel orange sections. Brush with Colavita Extra Virgin Olive Oil and grill over indirect heat.
Meanwhile, cook orzo. Add the rest of the Colavita Extra Virgin Olive Oil to a large skillet, then add blueberries, onions, marmalade, balsamic vinegar, orange peel, ginger, red and black peppers. Stir over medium heat until thickened, 4 to 5 minutes, then add cooked orzo. Mix all.
Serve navel orange and shrimp skewers over orzo-blueberry mix.