Directions

1. Cut onion into 6 wedges, place in large bowl. Add zucchini, red and yellow peppers and 2 tbsp of the oil. Place on greased grill over medium-high heat and grill, turning ocassionally, for about 10-12 minutes, or until slightly charred and tender-crisp. Remove to cutting board and when cool enough, chop into large bite-size pieces. Place in large bowl
2. Meanwhile, in a pot of boiling salted water, cook orzo for about 8 minutes or until tender firm. Drain and rinse, drain well again and add to grilled veggies.
3. Toss shrimp in 1 tbsp of the oil, 1 tbsp of the parsley and garlic. Place on greased grill over medium-high heat and grill, turning once, for about 5 minutes or until firm and pink. Add to bowl.
4. Whisk together remaining oil and parsley, white wine vinegar, mint, basil and salt and pepper.
5. Add chopped chorizo to bowl, dress with whisked dressing and toss well to combine.