Summer Orzo with Shrimp

1/2 cup plus 2 tbsp olive oil, divided
4 cups fresh corn kernels (about 6 ears), or frozen whole-kernel corn
4 garlic cloves, minced
1 (16 oz) package orzo pasta, cooked according to package directions, drained and cooled
1 yellow pepper, chopped
1 pint cherry tomatoes, halved
1/4 cup chopped fresh basil
2 large green onions or shallots, minced
3 tbsp red wine vinegar or balsamic
1 large lemon, juiced and zested
2 tsp salt
2 tsp pepper
2 cups grilled shrimp

In large skillet over high heat, add 2 tablespoons oil and corn and sauté 3 minutes. Add garlic and cook 2 minutes more. Let cool.

In large bowl, combine corn, cooked orzo, yellow peppers, tomatoes, basil and stir well. In a medium bowl, combine onions, 1/2 cup olive oil, vinegar, lemon juice and zest, salt and pepper; whisk to combine. Pour dressing over salad and toss well. Top with shrimp and extra lemon citrus if you like. Salad can be made up to 6 hours in advance and refrigerated. Serve cold or at room temperature. (Recipe inspired by Country Living Magazine.)