Ingredients
- Kosher salt
- olive oil
- 3/4 pound orzo pasta
- 1/2 cup fresh lemon juice (about 3 lemons)
- black pepper
- 18 shrimp -- peeled & deveined
- 1/2 cup scallions white and green parts -- chopped
- 1/2 cup fresh dill -- chopped
- 1/2 cup fresh flat leaf parsley -- chopped
- 1 hothouse cucumber, unpeeled,seeded -- small diced
- 1/2 cup red onion -- small diced
- 1/2 pound feta cheese -- small diced
Instructions
- 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 occassionally, 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 other ingredients. Toss well
- adding the feta cheese last to toss.
- Set aside at room temperature for 1 hour to allow the flavors to blend.