Orzo Shrimp Salad

I had this dish last summer when I visited my brother. I have been in love with it ever since! I am generally not a big pasta lover but, this dish is so light and delicious, I instantly fell in love with it. Plus, there is shrimp! How can you go wrong with shrimp!! This is truly a combination of some of my very favorite culinary flavors.

Ingredients

• Kosher salt
• Good olive oil
• 3/4 pound orzo pasta (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Freshly ground black pepper
• 2 pounds (16 to 18 count) shrimp, peeled and deveined
• 1 cup minced scallions, white and green parts
• 1 T dill weed
• 1 cup chopped fresh flat-leaf parsley
• 1 english cucumber, diced
• 1/2 cup small-diced red onion
• 3/4 pound good feta cheese, crumbled

• Directions

  Preheat the oven to 400 degrees F.

  Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

  Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

  Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

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