Ingredients:
1 lb uncooked orzo pasta ( cook according to directions, rinse in cool water,drain and set aside)
1 English cucumbers, 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:
Combine the orzo, cucumbers, tomatoes, and onions in a large serving bowl.
In a blender place, vinegar, basil, garlic, lemon juice, Dijon Mustard, and salt and pepper.
Mix well.
Slowly add oil and blend till emulsified.
Pour vinaigrette over pasta and fold lightly to coat.
Carefully fold in cheese.
Set in fridge.
Heat grill to high.
Brush shrimp with olive oil and a little lemon.
Grill two minutes per side or just till cooked through.
Divide salad into 4 and divide shrimp over the tops.
Prep time doesn’t include time to cook pasta.
Servings: 4
Time preparation: 15 min.
Time total: 19 min.