The perfect dish to bring to a summer gathering or BBQ! This would be delicious served along side a juicy grilled sirloin or chicken breast.  And it’s got such a powerful punch of flavor that this pasta salad could certainly be a meal in itself!

The Shrimp:

In a frying pan, heat 2 tbsp of vegetable oil.  Dice 1 small onion and  mince 1 clove of garlic, then add to the oil.  Add 1 tsp chilli flakes, 1 tsp yellow curry powder,  1/2 tsp cumin, salt and pepper to taste.  Fry onion, garlic and spices for 1 minute before adding shrimp .  Slice the shrimp on the back side, stuff with a sliver of jalapeno and wrap with bacon that’s been sliced in half.  Cook shrimp in onion and garlic mixture on medium heat for about 10 minutes, adding honey for a sweet flavor.   Add corn and edamame beans and cook for 2 minutes, remove shrimp, pour sauce mixture in a bowl and reserve.  Add shrimp back to pan and cook for a few minutes longer until bacon starts to brown.

The Orzo Pasta Salad:

Boil orzo noodles in salted water for about 8 minutes or longer depending on how tender you like your pasta.  Drain and add 2 tbsp ceasar salad dressing and the reserved sauce mixture to the pasta then top with the Jalapeno Stuffed Bacon Wrapped Shrimp and serve.  Amazing summer dish!

Bacon from Sweet William’s Country Sausage and jalpeno from Noggins Corner Farm Market in the Halifax Seaport Farmer’s Market.

By Julie Hallett