Lemon-Herb Louisiana Shrimp with Dilled Orzo Courtesy Louisiana Seafood for Life Servings: 4, 312 Calories per serving Ingredients 24 each - Jumbo Louisiana Shrimp, 21-25 count, peeled and deveined 2 Tbsp. - Dill, freshly chopped 1 cup, dry - Orzo, cooked per package instructio ½ cup - Extra-virgin olive oil 2 Tbsp. - Basil, freshly chopped 2 Tbsp. - Thyme, freshly chopped ¾ cup - Lemon juice ¾ cup - Clam juice 1 Tbsp. - Lemon zest 2 Tbsp. - Flat leaf parsley Directions To make Dilled Orzo Mix dill with warm cooked orzo; hold warm until needed. To make Louisiana Shrimp and Sauce In sauté pan, heat olive oil; add herbs and shrimp; cook for 1 minute. Add lemon juice and clam juice and cook until shrimp is cooked through, 2-3 minutes. Add lemon zest and remove from heat. Place ¼ cup cooked orzo in center of each plate/bowl; spoon shrimp and sauce around orzo. Garnish each serving with 1 tsp. parsley. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!