1 lb jumbo shrimp (peeled & deveined)
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano (crushed)
1/4 tsp ground pepper
1/8 tsp cayenne pepper
1 c whole-grain orzo
2 Tbls olive oil
2 c zucchini (coarsely chopped)
1 c bell pepper (coarsely chopped)
1/2 c celery (thinly sliced)
1 c cherry tomatoes (halved)
1/2 tsp salt
2 Tbls barbecue sauce
Place shrimp in a medium bowl. Combine paprika, garlic powder, oregano, pepper and cayenne in a small bowl. Sprinkle the spice mixture over the shrimp; toss to coat and set aside.
Bring a large saucepan of water to a boil. Cook orzo according to package directions; drain. Return to the hot pot; cover and keep warm.
Meanwhile, slice scallions, separating white and green parts. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the scallion whites, zucchini, bell pepper and celery; cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Add tomatoes; cook until softened, 2 to 3 minutes more. Add the vegetables to the pot with the orzo. Add salt; toss to combine.
In same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the shrimp; cook, turning once, until opaque, 4 to 6 minutes. Drizzle with barbecue sauce. Cook and stir until the shrimp are coated, about 1 minute.
Serve the shrimp with the vegetable mixture. Top with scallion greens and serve with lemon wedges, if desired.
Frozen shrimp thaws quickly. Place frozen shrimp in a large bowl with ice water. Let stand for 20 minutes.