Lemon-Dill Shrimp With Grecian Orzo Salad - cooking recipe

Ingredients

FOR VINAIGRETTE
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
FOR SALAD
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

Preparation

TO MAKE THE VINAIGRETTE:.
In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper.
Place the shrimp in a medium bowl.
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.
TO MAKE THE SALAD:.
Bring a medium saucepan three-quarters full of salted water to a boil.
Add the orzo pasta and cook until al dente. Drain and place in a bowl.
Add the remaining vinaigrette and the feta cheese and toss well.
Add the bell pepper, kalamata olives, scallions, and oregano. Toss again.
Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
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.
Serve the shrimp immediately over the pasta.