Shrimp Mediterranean recipe from Brio Tuscan Grille

This recipe comes courtesy of Brio Tuscan Grille Executive Chef Patrick Price. To find a Brio restaurant near you, visit
Grilled Shrimp Mediterranean 
As needed, olive oil spray 
3 oz broccoli, blanched
1 oz asparagus, blanched
1 oz grape tomatoes, halved 
3 oz farro
3 oz orzo
1 oz bercy
1/2 Tbsp feta
1/4 tsp salt and pepper mix
1 oz spinach
1/2 oz pesto vinaigrette
5 shrimp, 16/20 marinated*
1/2 Tbsp feta on top 
1/2 pesto vinaigrette
Heat a nonstick saute pan, spray with olive oil spray. Add broccoli and asparagus, saute. Add tomatoes, saute. 
Add farro, orzo, bercy and feta, heat through. 
Season with salt and pepper. 
Add spinach and pesto vin, saute to lightly wilt spinach. 
Remove from heat. 
Place shrimp on grill to cook. 
Place orzo in the center of a rectangular plate. Top with shrimp. Garnish with feta and pesto vinaigrette. 
1 fresh pineapple, cut lengthwise in strips
1/4 cup packed brown sugar
3 tablespoons honey
2 tablespoons lime juice
Mix the sugar, honey and lime juice together. Place in bag and marinate shrimp for at least 1 hour. Place on grill and cook for 6-8 minutes. 
1 pkg. (3 oz.) cream cheese, softened
1/4 cup plain yogurt
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon grated lime peel
Mix all ingredients together until smooth. Chill for 1 hour. 
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