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Kiawe Grilled Shrimp & Orzo Pasta Vegetable Salad with Passion Fruit Vinaigrette

Source: Chef Manny Topinio, Maui Marriott Resort & Ocean Club

Kiawe Grilled Shrimp

2 lb 21/25 shrimp, peeled and deveined
1 oz extra virgin olive oil
1 tsp chopped Italian parsley
1 tsp chopped marjoram
1 tsp chopped thyme
1 small clove garlic, minced
1 lemon, juiced
kosher salt and fresh cracked pepper

In a mixing bowl add olive oil, chopped herbs, lemon juice and garlic. Add shrimp and toss, season with salt and pepper, let marinate for 2 hours. Grill shrimp on barbeque to medium cook, refrigerate till ready for service.

Orzo Vegetable Salad

3 oz orzo pasta
1 oz sweet peas
1 oz julienne carrots
1 oz julienne Maui onions
1 oz diced red peppers
1/8 oz sliced Kalamata olives
1 oz sliced sundried tomatoes
1 tsp chopped Italian parsley
1 tsp chopped basil
1 tsp chopped mint
1 C passion fruit vinaigrette

Bring water to a boil, season with salt, add orzo, cook until pasta is al dente, about 5-8 minutes. Strain orzo and let cool, add vegetables & chopped herbs, add one cup of the passion fruit vinaigrette, season with salt and pepper.

Passion Fruit Vinaigrette

1 oz passion fruit concentrate
1 oz orange juice
1 medium size shallot
1 C salad oil or light extra virgin olive oil

In a blender add shallot, passion fruit, orange juice, blend at medium speed, add oil very slowly until vinaigrette emulsifies. Season with salt and pepper.

Place lettuce leaf in center of plate, add orzo pasta salad in center of leaf lettuce, place shrimp on top of pasta criss-crossed, drizzle vinaigrette around plate

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