Ever wonder how many calories are in a glass of wine? Once January rolls around I’m asked that question all the time as people start New Year diets.

I’m not different; after the food-filled holidays, I’m trying to take off those extra pounds.  Every January in the kitchen, we hold our Less is More challenge.  Everyone puts in $100 and whoever loses the biggest percentage of body weight after three months gets to take home the pot.

The jackpot always helps to keep us motivated and makes the contest a little more exciting and competitive.  It’s always fun to talk diet strategy, and this year I even signed up for a Saturday, 6 AM, workout class (I’m hoping this will give me an advantage over the others).

Anyway, I thought I would share one of my favorite healthy recipes, just in case you’re trying to be healthier in the New Year too.  Below is a recipe for Grilled Shrimp with Citrus Orzo Salad and it is great paired with Vintner’s Reserve Summation White.

Oh, and the good news is there’s only 130 calories in each 5 ounce glass.

Grilled Shrimp With Citrus Orzo Salad
Serves 4

Ingredients

• 16 shrimp (16 / 20 count)
• 1 tsp. lemon zest
• 1 Tbsp. olive oil
• 1 Tbsp. garlic, chopped
• 1 tsp. fresh parsley, chopped
• Kosher salt
• Freshly ground black pepper
• 4 (8-inch) wooden skewers
• 2 heads hearts of romaine, sliced thin
• ½ bunch chives, minced
• Sea salt

Method

1. Preheat the grill. Peel and devein the shrimp.
2. In a large bowl, combine the zest, olive oil, garlic and parsley. Salt and pepper to taste. Add the shrimp to the marinade and toss. Skewer the shrimp and store in refrigerator until ready to use.
3. Grill the shrimp until cooked through, approximately 2 to 3 minutes per side.

For the Citrus Orzo Salad

Ingredients

• Kosher salt
• 1½ cups orzo pasta
• 1 orange, zested, segmented and juiced
• 1 grapefruit, segmented
• 1 Tbsp. mint, chopped fine
• ¼ cup basil, chopped fine
• ½ cup red onion, minced
• ½ cup extra virgin olive oil
• ½ lemon, juiced

Method

1. In a large pot, bring ½ gallon of water to a boil. Season with kosher salt. Add orzo to pot and cook until tender. Rinse in cold water and drain well.
2. Cut orange and grapefruit segments in half.
3. In a large bowl, add orzo, citrus segments, mint, basil, onion and olive oil. Season with salt and lemon juice. Chill in refrigerator.

To serve:
Place a bed of greens on a plate. Top with a generous spoonful of orzo salad and place one skewer on top. Drizzle with extra virgin olive oil and sprinkle with minced chives and sea salt.