SHRIMP & ORZO SALAD

By jarren

Ingredients

• For the dressing:
• 1 1/2 cups Greek orzo
• Pinch of salt
• 1/3 cup olive oil
• 1 tbsp fresh squeezed lemon juice
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• For the salad:
• 10 cherry tomatoes
• 1 orange bell pepper, thinly sliced
• 2 hot banana peppers, thinly sliced
• 5 green onions, both white and green parts, chopped
• 1/4 cup fresh basil, chopped
• 1 lb thawed, cooked and peeled cold-water shrimp (150 to 200 count)
• Olive oil for coating
• Squeeze of lemon juice
• 1/4 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp oregano
• Freshly ground black pepper
• 1 cup feta cheese, crumbled

Details

Servings 6
Preparation time 45mins

Preparation

Step 1

Bring a large pot of water to a boil. Add the orzo and pinch of salt and cook for 13 to 15 minutes. Drain orzo and place in serving bowl.

Whisk the dressing ingredients together and pour over the cooked orzo. Stir the orzo and set aside to cool. Once the orzo has cooled, add the tomatoes, peppers, scallions and basil and mix.

Rinse the shrimp under cold water and pat dry with a paper towel. Lightly coat the shrimp in olive oil. Add a squeeze of lemon juice to the shrimp and season with salt, cayenne pepper, oregano and fresh, cracked black pepper. Toss the shrimp to ensure that they are seasoned evenly. Add the shrimp to the orzo salad.

Top the salad with feta cheese, mix and serve.