Name: Spinach-Orzo Salad with Shrimp
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H13M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1/2 cup orzo; 4 cups spinach, thinly sliced; 10 medium radishes, quartered; 1 small cucumber, peeled, seeded and diced; 1/2 red onion, quartered and thinly sliced; 1/4 cup pitted oil-cured olives, chopped; 1/2 cup packed fresh mint, chopped; 1/2 cup packed fresh parsley, chopped; 1/3 cup plus 2 tablespoons fresh lemon juice; 1/3 cup plus 2 tablespoons extra-virgin olive oil; Freshly ground pepper; 1 pound medium shrimp, peeled and deveined; 1/2 cup crumbled feta cheese

Directions

Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.

Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.

Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.

Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Spinach-Orzo Salad with Shrimp

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