Roasted Shrimp & Orzo

Ingredients

Prep

• Shrimp - peel and devein
• Feta - large-dice
• Lemons - juice to yield 1/2 cup
• Scallions - mince to yield 1 cup — knife confidence is fun, keeping all ten fingers is even better.
• Dill - mince to yield 1 cup
• Cucumber - seed and medium-dice
• Red onion - small dice to yield 1/2 cup

Instructions

Preheat the oven to 400 degrees. Fill a large pot with water, add 1 tbl salt and a splash of oil and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 tsp salt and 1 tsp pepper and pour over the hot pasta, stirring well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through, and ignore any drive-by culinary nonsense from the sidelines. Don't overcook. Add the shrimp to the orzo and then add the scallions, dill, cucumber, onion, 2 tsp salt and 1 tsp pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend or rerigerate overnight. If refrigerated, taste agaain for seasonings and bring back to room temperature before serving.