- Prep Time
30 min - Cook Time
7 min - Serving Size
6 to 8
Ingredients
- 1 lb box of orzo pasta
- 2 C cherry tomatoes, cut in half
- 2 C cucumber, de-seeded and cut into about ¼ in thick slices
- 1 C pitted kalamata olives
- 1/2 C feta cheese, crumbled
- 1/2 C red onion, thinly sliced
- 1/2 C scallions, thinly sliced
- 16 ea large, peeled and deveined shrimp
- Zest of one lemon
- 3 tsp fresh oregano, rough chopped
- 1/4 C lemon juice
- 1 Tbsp honey
- Extra virgin olive oil
- Salt
Preparation
- Marinate the shrimp with lemon zest, 2 tsp of the oregano, olive oil and a sprinkling of salt.
- Cook orzo in plenty of salted boiling water for 6 to 8 minutes or until tender. Drain the orzo, toss with olive oil to prevent sticking and cool at room temperature on a tray or cookie sheet.
- For the dressing, add lemon juice, remaining oregano, honey and a sprinkling of salt into a bowl. Whisk the ingredients and drizzle in ½ C of olive oil.
- Grill the shrimp for 2 to 3 minutes on each side to cook through. Allow to rest for 10 minutes to cool down.
- To assemble, add orzo, tomatoes, cucumbers, olives, red onion to a large bowl. Drizzle in the dressing, sprinkle in salt and mix to combine. Add crumbled feta and fold in gently to incorporate. Top with sliced scallions.
