INGREDIENTS
Kosher salt
2 cups orzo pasta
½ lb. large shrimp, peeled and deveined, coarsely chopped
1/3 cup plus 1 TBSP. extra- virgin olive oil
1 clove garlic, minced
Pepper
Zest of 2 lemons, plus ¼ cup fresh lemon juice
4 scallions, thinly sliced
½ cup chopped fresh mint
½ cup chopped fresh dill
1 cup diced English cucumber
4 oz. crumbled feta cheese
3 TBSP. halved kalamata olives
DIRECTIONS
Preheat the broiler.
Bring a large pot of salted water to a boil.
Add the pasta; cook al dente.
Drain and rinse under cool water; shake off the excess. Transfer to a large bowl; set aside while you make the shrimp.
Toss the shrimp on a baking sheet with 1 TBSP. of oil, the garlic, and salt and pepper to taste; arrange in a single layer.
Broil shrimp, turning once, 2 to 3 minutes.
Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and remaining 1/3 cup of oil to the bowl with the pasta; toss.
Serve immediately or refrigerate, covered up to 6 hours.
Bring to room temperature before serving.
Serves 6-8.
