Greek Orzo Salad With Grilled Shrimp

Yummy! When I'm in a hurry and don't want to fire up the grill I just pan fry the shrimp.

• Ready In: 19 mins
• Serves: 4

Ingredients

• 1  lb  uncooked orzo pasta (cook according to directions, rinse in cool water,drain and set aside)
• 1  English cucumber, seeded quartered and sliced
• 2  cups grape tomatoes
• 4  green onions, thinly sliced
• 1⁄4 cup  chopped fresh basil (more for garnish)
• 1⁄3 cup  golden  balsamic vinegar
• 3  tablespoons Dijon mustard
• 2  garlic cloves
• 1⁄3 cup light olive oil
• 1  tablespoon fresh lemon juice
• 3⁄4 lb  crumbled feta cheese
• 16 -20  shrimp, peeled and deveined
•  salt & fresh ground pepper, to taste

Directions

1. Combine the orzo, cucumbers, tomatoes, and onions in a large serving bowl.
2. In a blender place, vinegar, basil, garlic, lemon juice, Dijon Mustard, and salt and pepper.
3. Mix well.
4. Slowly add oil and blend till emulsified.
5. Pour vinaigrette over pasta and fold lightly to coat.
6. Carefully fold in cheese.
7. Set in fridge.
8. Heat grill to high.
9. Brush shrimp with olive oil and a little lemon.
10. Grill two minutes per side or just till cooked through.
11. Divide salad into 4 and divide shrimp over the tops.
12. Prep time doesn't include time to cook pasta.