Directions

1. In food processor combine Sun Dried Tomatoes, 6 tablespoons olive oil from jar and all pesto ingredients except cheese.
2. Cover and process until smooth.
3. Transfer to small bowl; stir in cotija cheese. Set aside. (Pesto can be made in advance. Bring to room temperature; stir before use).
4. Cook orzo according to package directions (9 to 10 minutes), omitting salt. Drain well when done.  
5. While orzo is cooking, combine 2 tablespoons reserved olive oil from jar, shrimp, oregano, cumin, red pepper, salt and pepper in medium bowl; stirring gently to thoroughly cover shrimp.
6. Preheat large ridged grill pan (2 if necessary) over medium-high heat.
7. Place shrimp on pan. Grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes.
8. Transfer cooked orzo to large bowl, adding prepared pesto; tossing gently to thoroughly combine. Divide onto 6 individual plates.
9. Top with equally divided shrimp.
10. Garnish with crumbled cotija cheese and serve immediately.

Serves 6.