Greek Shrimp and Orzo Salad

Ingredients

• ½ pound orzo*
• 1 10-oz container grape tomatoes, quartered
• ½ English cucumber peeled and chopped (remove seeds)
• ½ red onion finely chopped
• 8 ounces feta cheese crumbled
• ¼ cup chopped fresh dill plus more for garnish
• Kosher salt & cracked black pepper
• 1 tablespoon olive oil
• 1 pound medium uncooked shrimp peeled and deveined
• 1 lemon halved (or lime)

*I sometimes swap out with tortellini cheese noodles and drop the shrimp

Lemon Dijon Vinaigrette Ingredients

• ¼ cup red wine vinegar
• juice and zest from 1 lemon or lime
• 2 tablespoons Dijon mustard
• 1 clove garlic minced
• ½ teaspoon kosher salt
• ½ teaspoon cracked black pepper
• ½ cup olive oil

Vinaigrette Directions

1. In a bowl add the lemon or lime juice, mustard, garlic, and salt and pepper.
2. Whisk ingredients together until mixed.
3. Slowing stream in olive oil while whisking.

Directions

1. In a large pot of boiling salted water, cook the orzo until al dente.
2. Drain and let cool.
3. In your serving bowl, combine the cooked orzo, tomatoes, cucumbers, red onion, feta, dill, and vinaigrette vinaigrette.
4. Toss fully then season to taste with salt and pepper.
5. In large pan add 1 tablespoon of olive oil
6. Heat of ver medium-high heat.
7. Season the shrimp with salt and pepper.
8. Put the shrimp into the skillet about 2-3 minutes until just cooked.
9. Remove the pan from the heat.
10. Season with a squeeze of lemon juice from the reserved lemon half.
11. Mix the shrimp into the salad and season.
12. Add salt and pepper if needed.