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Ingredients

Prep Notes (one per line) 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.