Ingredients

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion

3/4 pound good feta cheese, large diced

Directions

Preheat the oven to
400 degrees F.

Fill a large pot with water, add 1 tablespoon of 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 teaspoons salt and 1 teaspoon of 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 add 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.