INGREDIENTS
Kosher salt
Olive oil
3/4 pound orzo pasta (rice shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Pepper
2 lbs. (16 to 18 count) shrimp, peeled and deveined
1 cup scallions, white and green parts, minced
1 cup fresh dill, chopped
1 cup parsley, chopped
1 cucumber, unpeeled, seeded and medium diced
1/2 cup red onion, small dice
3/4 pound feta cheese, large diced
DIRECTIONS
Preheat oven to 400 degrees.
Bring a large pot of water to a boil.
Add 1 TBSP. of salt and a splash of oil.
Add the orzo and simmer 9 to 11 minutes, stirring occasionally, until al dente. Drain; place in large bowl.
Whisk together the lemon juice, 1/2 cup olive oil, 2 tsp. salt and 1 tsp pepper.
Pour over the hot pasta; stir well.
Place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper.
Toss to combine and spread in a single layer.
Roast 5 to 6 minutes or until the shrimp are cooked through. DO NOT OVERCOOK.
Add the shrimp to the orzo; add the scallions, dill, parsley, cucumber, onion, 2 tsp. salt and 1 tsp. pepper. Toss well.
Add feta and stir carefully.
Set aside at room tempurature for 1 hour to allow flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temp. before serving.
Serves 6.
