Lemon-dill Shrimp With Grecian Orzo Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1/2 cup olive oil
• 1 tablespoon fresh dill weed
• 1 teaspoon minced garlic clove
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 16 jumbo shrimp, peeled and deveined
• 1 cup orzo pasta
• 2 ounces feta cheese, crumbled
• 3/4 cup red bell pepper, finely diced
• 1/2 cup kalamata olive, pitted and quartered
• 2 tablespoons green onions, thinnly sliced
• 1 1/2 tablespoons oregano, finely chopped
• 4 skewers

Recipe

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