Shrimp, Feta and Orzo Salad

We're knocking on 90 degrees in Atlanta these days, so fresh, light dinners are always welcome. I saw this recipe in The Nest Magazine, and it looked so good I had to give it a try. It was delicious -- lemony, garlicky and the perfect summer weekend meal. (If I had good food photog skills, I might post pics more often... but alas, I am not blessed with this talent.) I promise it's very good though.


Shrimp, Feta and Orzo Salad
from The Nest Magazine

Salad Ingredients
1 garlic clove, minced
3/4 T. fresh lemon juice
1.5 t. minced oregano
3/4 c. orzo, uncooked
12-15 med-large raw shrimp, peeled, deveined
2 oz crumbled feta cheese
1 med tomato, chopped
3 scallions, thoroughly rinsed and sliced
1/2 c. packed flat leaf parsley, minced
2 c. baby greens

Dressing
1/2 clove garlic, minced
2 T. lemon juice
1/4 c. flat leaf parsley, chopped
2 t. minced fresh oregano
pepper
1/4 c. olive oil

1. In a bowl, whisk together garlic, lemon juice, olive oil, oregano, salt and pepper. Add shrimp to marinade, stirring to coat well. Marinate for 1 hour (I did 20 minutes and they were very flavorful.)

2. Cook orzo according to pkg directions and let cool.

3. For the dressing, combine all ingredients in a blender until emulsified.

4. When orzo is cool, stir in feta, tomato, scallions, and parsley. Add dressing to taste and toss well. Season with salt & pepper.

5. Remove shrimp from marinade and either grill or stir fry for approximately 2 min per side.

6. Layer greens, orzo mixture, and top with shrimp. Serve with crusty bread and crisp white wine!