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Think this one's a winner; nice flavor combination and it uses already cooked shrimp, which is easy to find in the freezer case. The recipe makes enough pureed pineapple-basil vinaigrette to give you dressing for several salads.

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Caption. (Mark Gail/The Washington Post)

Orzo With Shrimp, Spinach and Pineapple
4 to 6 servings

Adapted from a recipe at www.WildAmericanShrimp.com.

For the pasta
12 ounces dried orzo pasta

1 medium leek

4 to 6 ounces baby spinach

1 roasted red pepper (from a jar)

1 tablespoon extra-virgin olive oil

16 to 24 medium peeled, cooked shrimp, preferably wild-caught American

Handful of tender cilantro sprigs, for garnish

1/2 cup roasted, salted peanuts, for garnish

For the vinaigrette
1/4 medium sweet onion, such as Vidalia

1 lemon wedge

1 cup fresh pineapple (already cut and peeled, from the produce department)

12 to 16 basil leaves

1/2 cup rice vinegar

1/4 teaspoon crushed red pepper flakes

1/2 tablespoon honey (may substitute agave nectar)

1/4 cup extra-virgin olive oil

Questions?

-- Bonnie Benwick