• 1 cup cooked corn
• 3 Tbsp. blood orange olive oil
• 1 tsp. dried minced garlic
• 1 small onion, chopped fine
• 1 small sweet red pepper, chopped
• 1# uncooked medium shrimp, peeled and deveined
• 1 Tbsp. Caribbean Jerk seasoning
• 1 bunch fresh asparagus, cut into 1 ½ inch lengths
• 3 cups cooked Mediterranean Orzo (kept warm)
• 3 cups cooked Dry Roasted Wild Rice® (kept warm)

Optional: cooked baby carrots or green beans may be added.

In skillet, heat 1 Tbsp. blood orange olive oil, add garlic, onion and pepper.  Sauté until onions and peppers are soft.  Set aside in bowl.  Heat remaining oil in skillet, add shrimp and jerk seasoning, sautéing until shrimp are almost done.  Add asparagus pieces and corn and continue to cook until shrimp are pink and tender.  Toss in the wild rice and orzo along with the onion mixture.  Warm thoroughly and serve.