Orzo	g
Olive Oil	tbsp
Butter	tsp
Lemon Juice	tbsp
Lemon Zest	tsp
Fresh Basil	g
Fresh Dill	g
Shrimps	g
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Ground Ginger	tsp
Tomato Paste	tbsp
White Wine	ml
Coconut Milk	ml
Salt & Pepper to taste

1. Wash and pat dry the herbs, pluck the leaves from the stems and roughly chop them. Cook the orzo according to package instructions, drain it and add it right back to the same pot. Add 2 tablespoons olive oil, 1 tablespoon chopped basil and dill, lemon juice and zest, and season with salt and pepper.
2. To make the shrimps, wash them and dry, place them in a bowl and mix with 1 tbsp olive oil, smoked paprika, ginger and garlic powder. Mix well, till evenly coated.
3. Heat up a large skillet over medium heat and add 1 tablespoon olive oil. Add the shrimps, fry them for few seconds and add the butter. Stir till melted.
4. Add the wine, simmer over medium heat for 2-3 minutes. Add in the coconut milk and tomato paste, stir well, and cook for about 5 more minutes, until sauce thicken a bit. Season with salt and pepper.
5. Spoon the orzo among plates, top with the shrimps and sauce over the orzo. Garnish with fresh basil.

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