Lemon-dill Shrimp With Grecian Orzo Salad

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 teaspoon grated lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 16 large shrimp, peeled and deveined (about 1 lb.)
• 1 cup orzo pasta
• 2 ounces feta cheese, crumbled
• 3/4 cup finely diced red bell pepper
• 1/3 cup pitted kalamata olive, quartered
• 2 tablespoons thinly sliced scallions, including tender green parts
• 1 1/2 tablespoons finely chopped fresh oregano
• 4 metal skewers (or bamboo skewers soaked in water for at least 30 minutes)

Recipe

• 1 make the vinaigrette: in a bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt, and pepper.
• 2 place the shrimp in a medium bowl; pour ¼ cup vinaigrette over the shrimp; toss to coat well.
• 3 cover with plastic wrap and refrigerate for about 30 minutes.
• 4 bring a medium saucepan ¾ full of salted water to a boil; add pasta and cook until al dente; drain then place in a bowl.
• 5 to the orzo, add the remaining vinaigrette and the feta cheese; toss well.
• 6 add the bell pepper, olives, scallions, and oregano; toss well.
• 7 thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
• 8 place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.
• 9 serve shrimp immediately with the pasta.