Mediterranean Shrimp and Orzo Salad

I made this dish last summer and really loved it- I figured it was time to make it again since the weather was so warm over the weekend. 

I used a Barefoot Contessa Recipe with a few variations

Ingredients:

Kosher salt

Extra virgin olive oil

3/4 pound (12 oz) orzo

1/2 cup fresh lemon juice (3 lemons)

1 pound shrimp, peeled and deveined

1/2 red onion, minced

1 cucumber, unpeeled and diced

10 oz package grape tomatoes, halfed

8 oz feta, crumbled

1 cup flat leaf parsley

1 tbsp dill (recipe calls for 1 cup of fresh dill but I forgot it - the dried stuff works even though fresh would be better)

Fill large pot with water, add 1 tbsp salt and a splash of oil, and bring water to boil. Add the orzo and simmer for 9-11 minutes, stirring occasionally, until it's al dente. Drain and pour into a large bowl.

Whisk together the lemon juice and 1/4 cup olive oil (*original recipe calls for 1/2 cup oil), and 2 tsp salt and 1 tsp pepper. Pour over the hot pasta and stir well.  

Place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with S&P. Toss to combine and spread out in a single layer. Roast for 5 minutes, until the shrimp are cooked through (the original recipe calls for 2 lbs and to be cooked for 5-6 minutes - I cooked my 1 pound for about 5 minutes and think I overcooked it a little). Add shrimp to hot past and stir in.

Add onions, cucumber, tomatoes, parsley, dill, feta, S&P. Toss well. 

Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. The original recipe recommends to taste again for seasoning and bring back to room temperature before serving. 

Here is the original recipe: http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe/index.html

Hahaha, it's Henry and Seth!