Roasted Shrimp and Orzo

This dish was one of my most popular salads that we served at my Cafe. It also was one of my most requested for catering functions. Recipe follows:

Kosher salt
Good olive oil
3/4 pound orzo (rice shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black peper
2 pounds shrimp, peeled and deveined,(21-25 count)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat leaf parsley
1 hot house cucumber, unpeeled, seeded and medium diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large-diced

Preheat the oven to 400 degrees.
Fill a large pot with water, add 1 tablespoon 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 teaspoon salt, and 1 teaspoon 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 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.

Enjoy!!!