Wash and dry all produce. Preheat the broiler or grill to high. If you do not have either, preheat the oven to 500 degrees. Bring a large pot of salted water to a boil. Soak the skewers in a shallow dish of water. Core, seed, and dice the tomato. Mince or grate the garlic. Zest, then halve the lemon. Finely chop the basil leaves. Add the orzo to the boiling water and cook for 6-8 minutes, until al dente. Drain.

Marinate the tomatoes: Place the tomatoes and white wine vinegar in a small bowl with a pinch of salt and pepper. Toss, then set aside to marinate.

Heat 1 Tablespoon butter in a small pot over medium heat. Once melted, remove from the heat and stir in half the basil and a squeeze of lemon juice. Season with salt and pepper.

Drain the tomatoes. Halve, pit, and cube the avocado. Once the orzo is ready, toss it into a large bowl with the tomatoes, half the avocado, the remaining basil, a large drizzle of olive oil, and a squeeze of lemon juice (to taste). Season with salt and pepper. Tip: Eat the remaining avocado with your eggs in the morning!

Toss the shrimp in a medium bowl with a drizzle of olive oil, the lemon zest, garlic, and a pinch of salt and pepper. Thread them onto the skewers and either broil on a baking sheet or grill for 3-4 minutes, flipping once, until cooked through.

Plate: Serve the shrimp skewers on a bed of orzo & avocado salad. Drizzle with the lemon-basil butter and enjoy!