Lemon-Dill Shrimp With Grecian Orzo Salad

• Vinaigrette
• grated lemon zest1 teaspoon
• fresh lemon juice↗1⁄4 cup
• olive oil↗1⁄2 cup
• finely chopped fresh dill1 tablespoon
• minced garlic1 teaspoon
• kosher salt↗1⁄2 teaspoon
• fresh ground pepper↗1⁄4 teaspoon
• Salad
• large shrimp↗16

  peeled and deveined (about 1 lb.)

• orzo pasta↗1 cup
• feta cheese↗2 ounces

  crumbled

• finely diced red bell pepper3⁄4 cup
• pitted kalamata olive↗1⁄3 cup

  quartered

• thinly sliced scallions, including tender green parts2 tablespoons
• tablespoons finely chopped fresh oregano1 1⁄2
• Other
• metal skewers (or bamboo skewers soaked in water for at least 30 minutes)4

Step-by-step instructions

1. 1

   Make the vinaigrette: in a bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt, and pepper.

2. 2

   Place the shrimp in a medium bowl; pour ¼ cup vinaigrette over the shrimp; toss to coat well.

3. 3

   Cover with plastic wrap and refrigerate for about 30 minutes.

4. 4

   Bring a medium saucepan ¾ full of salted water to a boil; add pasta and cook until al dente; drain then place in a bowl.

5. 5

   To the orzo, add the remaining vinaigrette and the feta cheese; toss well.

6. 6

   Add the bell pepper, olives, scallions, and oregano; toss well.

7. 7

   Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.

8. 8

   Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.

9. 9

   Serve shrimp immediately with the pasta.