Peppery Barbecue-Glazed Shrimp with Vegetables & Orzo

1 pound peeled and deveined jumbo shrimp, thawed if frozen (see Tip)
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon dried oregano, crushed
¼ teaspoon ground pepper
⅛ teaspoon cayenne pepper
1 cup whole-grain orzo
3 eaches scallions
2 tablespoons olive oil, divided
2 cups coarsely chopped zucchini
1 cup coarsely chopped bell pepper
½ cup thinly sliced celery
1 cup cherry tomatoes, halved
½ teaspoon salt
2 tablespoons barbecue sauce
4 wedges Lemon wedges for serving

Directions

1. Place shrimp in a medium bowl. Combine paprika, garlic powder, oregano, pepper and cayenne in a small bowl. Sprinkle the spice mixture over the shrimp; toss to coat and set aside.
2. Bring a large saucepan of water to a boil. Cook orzo according to package directions; drain. Return to the hot pot; cover and keep warm.
3. Meanwhile, slice scallions, separating white and green parts. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the scallion whites, zucchini, bell pepper and celery; cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Add tomatoes; cook until softened, 2 to 3 minutes more. Add the vegetables to the pot with the orzo. Add salt; toss to combine.
4. In same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the shrimp; cook, turning once, until opaque, 4 to 6 minutes. Drizzle with barbecue sauce. Cook and stir until the shrimp are coated, about 1 minute.
5. Serve the shrimp with the vegetable mixture. Top with scallion greens and serve with lemon wedges, if desired.