Lemon-Pepper Shrimp Skewers with Zucchini and Orzo-Style Rice

Steps

1. If using wooden skewers, soak 8 of them in water for 20 minutes.
2. Bring the water, the rice and one fifth of the salt to a boil in a saucepan, cover, reduce to low and cook 15 minutes, then rest off the heat, covered, 10 minutes.
3. While the rice cooks, make the lemon-pepper marinade: whisk two thirds of the olive oil, half of the lemon juice, the lemon zest, the black pepper, the garlic powder and half of the remaining salt in a large bowl.
4. Add the shrimp to the marinade, toss and let sit 10 minutes while you heat the grill to medium-high, about 425°F (220°C).
5. In a second bowl, toss the zucchini and the onion with the remaining olive oil and the remaining salt.
6. Thread the shrimp onto 4 skewers and the zucchini and onion onto the other 4 skewers.
7. Grill the vegetable skewers 10 to 12 minutes, turning, until tender and charred at the edges.
8. Grill the shrimp skewers 2 to 3 minutes per side, until pink and opaque and 145°F (63°C) inside.
9. Fluff the rice with the remaining lemon juice and half of the dill.
10. Serve the skewers over the rice and scatter the remaining dill on top.