1. Prepare the Skewers:

• In a bowl, combine beef cubes, truffle oil, chopped basil, minced garlic, salt, and pepper. Let marinate for at least 30 minutes (or up to 4 hours refrigerated).
• Thread the beef onto skewers. Set aside.

2. Cook the Orzo:

• In a pot, bring salted water to a boil. Add orzo and cook until al dente. Drain and set aside.
• In a pan over medium heat, add olive oil and sauté garlic until fragrant.
• Stir in red chili flakes, coconut milk, and Kalona Whipping Cream. Let simmer 3–4 minutes until slightly thickened.
• Add cooked orzo and stir well. Season with salt to taste and a squeeze of lime juice if desired.

3. Grill Shrimp & Tomatoes:

• Toss shrimp and cherry tomatoes in olive oil, paprika, salt, and pepper.
• Grill or sear shrimp and tomatoes in a hot pan or grill pan until shrimp are pink and slightly charred (2–3 minutes per side). Tomatoes should be blistered.

4. Grill the Skewers:

• Grill or pan-sear beef skewers for about 2–3 minutes per side, depending on your preferred doneness.

5. Assemble & Serve:

• Plate a generous scoop of spicy coconut orzo.
• Top with grilled shrimp and roasted tomatoes.
• Place beef skewers alongside or crossed over the orzo.
• Garnish with fresh herbs and a drizzle of truffle oil (optional).