Ouzo-Rosemary Shrimp on Lemon Orzo

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 4 cups chicken broth 
• 1 bunch chives chopped
• 2 tablespoons juice of lemon 
• 1 teaspoon lemon zest 
• 4  long 
• 4 tablespoons olive oil divided
• 1 cup orzo pasta 
• 0.3 cup ouzo 
• 1  rosemary sprig minced (4 in.)
• 1 teaspoon salt divided
• 1.5 pounds shrimp deveined peeled
• 4 medium zucchini 

Equipment

• bowl
• pot
• grill
• skewers

Directions

1. Prepare a charcoal or gas grill for medium-high heat (you can hold your hand at grill level only 3 to 4 seconds).
2. In a medium pot, bring chicken broth and 2 cups water to a boil.
3. Add orzo and cook until tender to the bite, about 8 minutes. In a medium bowl, mix 1 tbsp. olive oil, lemon zest, lemon juice, chives, and 1/4 tsp. salt.
4. Drain orzo and transfer to bowl; toss with lemon mixture. Cover and set aside until ready to serve.
5. Meanwhile, in a large bowl, combine 2 tbsp. olive oil, ouzo, rosemary, 1/2 tsp. salt, and pepper.
6. Add shrimp and toss. Set aside for 15 minutes.
7. Trim ends off zucchini and cut on the bias into long, oval, 1/4-in.-thick slices.
8. Brush slices with remaining 1 tbsp. olive oil and sprinkle with remaining 1/4 tsp. salt. Set aside.
9. Drain shrimp, reserving marinade, and thread onto skewers.
10. Grill zucchini slices and shrimp skewers, covered, 3 minutes. Turn slices and skewers over, brush shrimp with reserved marinade, cover, and cook until zucchini is soft and browned and shrimp is pink and starting to brown, about 3 minutes.
11. Transfer to a platter and serve immediately, with lemon orzo on the side.