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Orzo and shrimp salad

Orzo and shrimp salad, prepared with black olives,

Orzo and shrimp salad, prepared with black olives, crumbled feta and scallions. (May 30, 2012) Photo Credit: Doug Young



1 pound box orzo

1/2 cup extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon grated lemon zest

Ground black pepper

1 1/2 pounds shelled and deveined cooked shrimp

1 cucumber, peeled, halved lengthwise, seeded and cut into 1/4-inch half-moons

4 scallions, white and light green parts, chopped

1 pint cherry tomatoes, halved

1/2 cup pitted Kalamata olives, chopped

1/4 cup finely chopped fresh oregano

8 ounces crumbled feta cheese

1. Bring a large pot of salted water to boil. Add orzo and cook until just tender. Drain and transfer to a large bowl. Add oil, lemon juice, lemon zest, and salt and pepper to taste and mix well. Let cool slightly, cover and refrigerate for up to a day.

2. Just before serving, stir in shrimp, cucumber, scallions, tomatoes, olives, oregano and feta cheese.

Makes 8 servings.

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