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Orzo Salad With Shrimp and FetaRecipe courtesy of Food Network KitchenRecipe courtesy Food Network MagazineOrzo Salad With Shrimp and FetaTotal Time:25 minPrep:15 minCook:10 minYield:6 to 8 servingsLevel:EasyIngredientsKosher salt8 ounces orzo pasta (about 2 cups)1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped1/3 cup plus 1 tablespoon extra-virgin olive oil1 clove garlic, mincedFreshly ground pepperGrated zest of 2 lemons, plus 1/4 cup fresh lemon juice4 scallions, thinly sliced1/2 cup chopped fresh mint1/2 cup chopped fresh dill1 cup diced English cucumber4 ounces crumbled feta cheese3 tablespoons halved kalamata olivesDirectionsPreheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping.Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)Photograph by Yunhee Kim© 2014 Television Food Network, G.P. All Rights Reserved.Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/orzo-salad-with-shrimp-and-feta-recipe.print.html?oc=linkback

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