Mediterranean Shrimp & Orzo Salad


½ lb orzo
(rice-shaped pasta)
1 lb large shrimp, shelled
1 Tbsp lemon juice
1 Tbsp red wine vinegar
¼ tsp salt
¼ tsp pepper
1 Tbsp chopped fresh oregano leaves
1/3 cup olive oil
4 scallions, chopped
1 red bell pepper, diced
½ cup baby spinach leaves
½ cup pitted and chopped black olives
¼ lb feta, crumbled

Preparation Serves 4
In a large pot of boiling, salted water, cook the orzo until almost done, about 10 minutes. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and orzo are done, 2 to 3 minutes longer. Drain thoroughly.
In a large glass or stainless-steel bowl, combine the lemon juice, vinegar, salt, pepper and oregano, and while whisking, add the oil slowly. Add the orzo and shrimp, scallions, bell pepper, spinach, olives and feta to the dressing, and toss. Serve warm or at room temperature.

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