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ORZO SALAD W/ SHRIMP & FETA

Orzo Salad With Shrimp and Feta
Recipe courtesy Food Network Magazine

Prep Time:15 minInactive Prep Time: — Cook Time:10 min
Level:
Easy
Serves:
6 to 8 servings FORGET THE MINT

Ingredients
Kosher salt
8 ounces orzo pasta (about 2 cups)
1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice
4 scallions, thinly sliced
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill
1 cup diced English cucumber
4 ounces crumbled feta cheese
3 tablespoons halved kalamata olives
Directions
Preheat 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

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_638402_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

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