Prepare ahead the zucchini and yellow squash by cutting them down to a small dice, then coat with olive oil and a pinch of salt and pepper. Cook them on a sheet tray at 375° for about 6-8 minutes until tender.

To prepare the tomato concasse, you will need a small pot of boiling, salted water. One average-sized tomato should be just enough. With a knife, puncture the tomato on the bottom, just slightly cutting an “X” into it. Submerge the tomato in the boiling water for about 1-2 minutes, until tender, then into an ice bath to cool it down. From there you will easily be able to peel the tomato and cut into small cubes to create your tomato concasse.

For Lemon Vinaigrette, whisk all ingredients in a small bowl until slightly emulsified. This is a broken vinaigrette, so it will need a good stir before serving. Adjust seasoning if you wish. Cook the orzo for about seven minutes, or until just al dente. Season the shrimp with olive oil, salt, pepper, and a generous amount of paprika. Cook on grill until done, then dress with the lemon vinaigrette.

In a sauté pan, combine the vegetable stock, butter, orzo, salt, pepper, paprika, squash, and tomatoes. Over a medium-high flame, continue to toss this mix until the vegetable stock has reduced and the butter has melted. By tossing the pasta in the stock and butter, it will release starch from the orzo and will “glaze” beautifully. To plate, spoon the orzo onto a platter, then arrange shrimp on top.