Today’s recipe feature is a delicious Greek Orzo and Grilled Shrimp Salad. Fresh vegetables and orzo mix with a little fresh dill, olive oil and feta cheese to make a simple and wonderful salad. The dish is topped with grilled shrimp to create a fantastic meal. Healthy and joyous eating!
Greek Orzo and Grilled Shrimp Salad (Recipe courtesy Bobby Flay)
¾ pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
¼ cup chopped fresh dill, plus extra for garnish
¼ cup white wine vinegar
3 tablespoons Dijon mustard
½ cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
¾ pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined
Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill. Serving yield – four servings.