Roasted Shrimp, Orzo and Feta Salad 

The first time I enjoyed this salad I couldn't believe how wonderful it tasted. It's fresh, crunchy, has lots of flavors without be overpowering anywhere (not even the shrimp) and it's very filling. It doesn't take much to get full.

The recipe I'm sharing here is a combination of what I have eaten from the nearest foodie mart deli (79 miles away) and Barefoot Contessa's Roasted Shrimp and Orzo. It makes plenty to share with your friends and neighbors. If you want to make it just for the two of you to eat on for a few days, then I would DEFINITELY divide this recipe in half.

HERE'S ALL THERE IS TO MAKING THIS SIMPLE SHRIMP SALAD

• kosher or sea salt
• delicious extra virgin olive oil
• 2 cups uncooked orzo pasta
• 1/4 cup freshly squeezed lemon juice (1 large lemon)
• freshly ground black pepper
• 2 pounds (16 to 18 count) shrimp, peeled & deveined
• 1 cup minced scallions, white and green parts
• 1 cup chopped cilantro
• 1/2 medium green bell pepper, diced
• 1/2 medium red bell pepper, diced
• 1/2 cup red onion, finely diced
• 8 ounces good feta cheese, small diced

Preheat the oven to 400F degrees.

Fill a large pot with water, add 1/2 tablespoon salt and a splash of olive oil, and bring the water to a boil. Add the orzo and simmer for 8 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.

Whisk together the 1/4 cup lemon juice, 1/4 cup olive oil, 1 teaspoon salt and 3/4 teaspoon pepper. Pour over hot pasta and mix 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 6 to 8 minutes, until the shrimp are cooked through. Don't overcook.

Add the scallions, cilantro, bell peppers, red onion and shrimp. 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. (That's what Ina said.)

I say, EAT UP! I preferred this salad chilled, but it's delicious to eat right away. You judge for yourself.

NOW FOR ALL YOU VISUAL LEARNERS

LET'S EAT!!!