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Summer Veggie and Shrimp Orzo Salad

Serves 3-4

1/2 a box orzo pasta

1/3 cup finely diced green or red onions

1/2 cup finely chopped red peppers

1/2 cup finely chopped flat-leaf parsley

1/2 cup finely chopped cucumber, unpeeled

1 cup crumbled Greek feta cheese

1/2 lb (20-25 per lb) raw local USA shrimp, deveined and deshelled

Dressing

1 tbsp fresh oregano or 1/2 tsp dried

1/2 cup (4oz) plus 3-4 tbsp extra virgin olive oil

1/3 cup (3oz) freshly squeezed lemon juice (about 2 lemons)

1 large garlic clove crushed

1/2 finely chopped and deseeded jalapeño pepper (optional)

Boil the orzo in boiling water and a pinch of salt for about 10 minutes just until tender. Drain orzo and rinse in cool water. Then toss orzo in 3-4 tbsp of oil to prevent sticking. Sauté shrimp in a pan for a few minutes until each side is pink, remove, and chop roughly. Mix the dressing ingredients together. Stir into the orzo all the vegetables, feta, shrimp, and then toss in enough dressing to coat. Serve warm or chill until ready to serve.