Shrimp and Orzo Salad
12 oz. orzo pasta
1 1/2 lb. (16 to 18 count) shrimp, peeled and deveined
1/2 c. + 1 t. The Tasteful Olive Dill infused olive oil, divided
2 1/2 t. salt, divided
2 1/4 t. pepper, divided
1/2 c. freshly squeezed lemon juice (from about 3 lemons)
6 green onions, minced
1 c. fresh dill, minced
1 c. fresh parsley, minced
1 hothouse cucumber, peeled, seeds removed and diced
1/2 c. red onion, finely diced
10 oz. crumbled feta cheese
Cook orzo according to package directions. While orzo is cooking preheat the oven to 400 degrees and prepare the shrimp. Place the shrimp on a sheet pan and drizzle with 1 t. olive oil and sprinkle with 1/2 t. salt and 1/4 t. pepper. Toss to combine. Bake for 5-6 minutes or until shrimp are cooked through but not overcooked. When the orzo is done, combine the remaining 1/2 c. olive oil, 1 t. salt, 1 t. pepper and lemon juice and whisk to combine. Pour over the hot orzo and toss to combine. Add the shrimp when they are done roasting. Add the green onions, dill, parsley, cucumber, red onion, feta, 1 t. salt and 1 t. pepper and toss to combine. Let sit at room temperature for 1 hour to allow the flavors to blend or refrigerate overnight. If refrigerated, taste for seasonings and bring back to room temperature before serving.
