Roasted Shrimp and Orzo

This weekend I enjoyed a couple rounds of golf in the hot sun. I did not play very well, not that I ever break 100, but regardless it was a fun day. The 19th hole was spent on my parents patio where we enjoyed a great appetizer of multigrain crackers with herbed goat cheese spread and topped with hot red pepper jelly. This was followed by grilled salmon skewers served with a shrimp and orzo salad.

The salad was certainly the highlight of the meal. My mother found this recipe from the Barefoot Contessa, and has been the hit of many company gatherings. The fresh dill flavor is unbelievable, complimented with lemon juice, and feta. Not to mention larege roasted or grilled shrimps. You can eat the salad without the shrimp as well. Overall highly recommend trying this one out.

salt

olive oil

3/4 pound orzo pasta (2 cups)

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 feta cheese, large diced

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 T 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.

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, bring back to room temperature before serving.