Roasted Shrimp and Orzo
Ingredients:
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) Philly 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 good feta cheese, large diced
Preparation:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil and bring the water to a boil.
3. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
4. Drain and pour into a large bowl.
5. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
6. Pour over the hot pasta and stir well.
7. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper.
8. Toss to combine and spread out in a single layer.
9. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
10. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt and 1 tsp pepper.
11. Toss well.
12. Add the feta and stir carefully.
13. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
14. When refrigerated, taste again for seasonings and bring back to room temperature before serving.