The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine.

Ingredients

• 1/3 cup uncooked whole wheat orzo pasta
• 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1 tablespoon caribbean jerk seasoning
• 1 medium ear sweet corn, husked
• 1 teaspoon olive oil
• 6 fresh asparagus spears, trimmed
• 1 small sweet red pepper, chopped
• 3 tablespoons lime juice
• 1 tablespoon water
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Cook orzo according to package directions. Rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil.
2. On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes, turning occasionally. Cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn pink, 1-2 minutes per side.
3. Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad.