Ingredients
Lemon Dill Butter:
- 2 cups lemon juice
- 3 tablespoons finely chopped fresh dill
- 2 sticks unsalted butter, slightly softened
- Salt
Directions
Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
Orzo Salad:
- 1 teaspoon grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1 tablespoon finely chopped fresh dill
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 1 pound orzo pasta, cooked al dente, drained
- 6 ounces feta cheese, crumbled
- 1 large yellow pepper, finely diced
- 1 large red pepper, finely diced
- 1/2 cup kalamata olives, pitted and quartered
- 2 scallions, finely sliced
- 1 tablespoon finely chopped fresh oregano
Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
Shrimp:
- 40 jumbo shrimp, peeled and deveined
- Olive oil
- Salt and freshly ground pepper
- 8 medium wooden skewers, soaked in water
- Lemon-Dill Butter
- Fresh dill
Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
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By sandsoll_11049970
Boulder, CO
on May 20, 2013
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Scrumptious! This has become one of my favorite cold salads for summertime dinners. As was mentioned by another reviewer, this recipe yields a substantial amount.
By HAW777
on January 27, 2013
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Delicious! This recipe makes a good amount of food! Absolutely love the lemon-dill!!
By mvallee
Palmyra, WI
on October 11, 2012
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Is this recipe correct? Reduce 2 CUPS if lemon juice down to 3 TBS? isn't that a whole lot of lemon juice? Response from anyone who's made this would be very much appreciated. I'd like to make this but want to be sure. Thanks!
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