Ingredients
- 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
Directions
Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.
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By ShelSzauter
on December 24, 2011
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Light, lovely flavours. Everyone loved it! I will be making this salad again next year.
By sherry6116
on November 09, 2011
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Delightful! Just made this for lunch and loved it! I had a box of orzo in the pantry. It made so much that I gave a nice portion to two neighbors knowing they would really enjoy it. The dejon vinagrette is so good - especially with sauteed shrimp. Was so quick and easy to prepare and surprisingly tasty. - Inexpensive too as I had most of the ingredients on hand and bought smaller shrimp on sale. This is a keeper for light dinners, easy girlfriend lunches and wonderful "leftover" for tomorrow (if there is any "left" "over"????.
By Claire M
South Florida
on October 31, 2011
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I make this salad all the time. Everyone loves it. I serve it alone and/or with Shrimp, Chicken, Pork etc. What ever I feel like cooking that night. ITS AMAZING.
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