Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette

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3/4 pound orzo, cooked al dente

1 large cucumber, seeded, quartered lengthwise, and sliced

3 green onions, thinly sliced

1 pint grape tomatoes, halved

1/4 cup chopped fresh dill, plus extra for garnish

1/4 cup white wine vinegar

3 tablespoons Dijon mustard

1/2 cup olive oil, plus additional for brushing shrimp

Salt and freshly ground pepper

3/4 pound feta cheese, crumbled

16 medium shrimp, peeled and de-veined