LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD image

Yield 4 servings

Number Of Ingredients 17

For the Vinaigrette:
1 teaspoon grated lemon zest
1/4 cup of fresh lemon juice
1/2 cup of olive oil
1 tablespoon finely chopped fresh dill
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
For the Salad
14 jumbo shrimp (about 1 pound), peeled and deveined
1 cup orzo pasta
2 ounces feta cheese, crumbled
3/4 cub finely diced red bell pepper
1/3 cub pitted kalamata olives, quartered
2 tablespoons thinly sliced scallions, including tender green parts
1 1/2 tablespoons finely chopped fresh oregano
4 metal skewers (or bamboo skewers soaked in water for at least 30 mins)

Steps:

to Make the Vinaigrette: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper. Place the shrimp in a medium bowl. Pour 1/4 cub of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the regenerator for about 30 minutes. Bring a medium sauce pan three-quarters full of salted wanter to a boil. Add the past and cook until al dente. Drain and place in a bowl. Add the remaining vinaigrette and the feta cheese and tolss well. Add the bell pepper, kalamata olives, scallions, and the oregano. Toss again. Thread 4 shrimps onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice. Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4 - 5 minutes total. Serve the shrimp immediately with the pasta. Wine Notes: A fresh, crisp Pinot Gris will match well with the herbaceous notes of the dill and oregano, the creamy tang of the feta and the briny kalamata olives.