tasty tuesday ~ roasted shrimp and orzo salad

this makes a lovely lunch served on a bed of fresh greens

These past few weeks have been steamy hot here in Northern VA. I have searched for recipes that were simple, flavorful and required very little in the way of prep time. Ina never lets me down. I roasted the shrimp early in the morning so I wouldn't heat up the house. I used dill and parsley from my own garden and an english cucumber from the Farmer's Market.

This was such a lovely elegant salad. The simple lemon and olive oil dressing applied when the orzo is hot allows it to soak in and assures each and every bite is packed with flavor. This will be making another appearance at our summer table very soon

Celebrate the Feast!

Mary

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 This weeks recipe is being shared with A Wise Woman Build's Her Home, Tuesday's Tasty Tidbits, Balancing Beauty and Bedlam , Domestically Divine Homemaking Link Up, Full Plate @ Miz Helen's Country Cottage, Raising Homemakers , Delicious Dishes, Tempt Your Tummy Tuesday, The King's Court IV, This Chic Cooks, Tuesdays at the Table, 33 Shades of Green as well as the Hearth and Soul Blog Tour @ A Moderate Life. Head on over to their blogs and check out other fabulous recipes.

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the dressing clings to the shrimp making sure each bite is spectacular!

Roasted Shrimp and Orzo
adapted from Barefoot Contessa at Home
Ingredients
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Directions:
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of 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 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir 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. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.