GREEK SHRIMP AND ORZO SALAD

Greek Shrimp and Orzo Salad image

Provided by Lori Loucas

Categories Seafood

Time 45m

Number Of Ingredients 16

FOR THE VINAIGRETTE:
1/4 c fresh lemon juice
1/2 c good quality olive oil
1 tsp lemon zest
1 1/2 tsp garlic, finely minced
1 Tbsp fresh dill, finely chopped
1/4 tsp kosher salt, or more to taste
1/4 tsp pepper
SALAD:
1 lb large shrimp (about 16)
1 c orzo
2 oz feta cheese, crumbled
3/4 c red bell pepper, diced
1 1/2 Tbsp fresh oregano, finely chopped
2 Tbsp scallions, thinly sliced
1/3 c kalamata olives, chopped

Steps:

1. Make the vinaigrette: whisk together all the vinaigrette ingredients.
2. Put the shrimp in a medium bowl. Add just 1/4 cup of the vinaigrette over the shrimp and toss to coat. Cover and marinate for 30 minutes in the fridge.
3. In a medium saucepan, bring some salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and put in a medium bowl. Add the rest of the vinaigrette and toss. Add the feta cheese and toss. Add the remaining veggies (bell pepper, olives, scallions and oregano) and toss once more.
4. Light the grill and set at high heat. Remove shrimp from fridge and thread four shrimp onto four skewers. Grill the shrimp until opaque, about 3-5 minutes total.Don't overcook or they will dry out.
5. To serve, divide the orzo salad among four plates. Lay a skewer across the salad, and serve immediately.