Ingredients: For the Shrimp: 1 lb large shrimp, peeled and deveined 1 tablespoon olive oil 1 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper (optional) For the Tomatoes: 1 pint cherry tomatoes 1 tablespoon olive oil 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dried oregano For the Pesto: 1/2 cup pesto sauce For the Bowl: 1 cup cooked orzo pasta 1/2 cup crumbled feta cheese Fresh basil leaves for garnish Instructions: Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat. Roast the Tomatoes: Toss tomatoes with olive oil, garlic powder, salt, pepper, and oregano. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until slightly charred and softened. Grill the Shrimp: Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through. Assemble the Bowls: Divide orzo pasta between bowls. Top with roasted tomatoes, grilled shrimp, pesto sauce, and crumbled feta cheese. Garnish with fresh basil leaves. Tips & Tweaks: Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the shrimp marinade. Make it a meal: Serve the bowls with a side salad or a grain like rice or quinoa.
