"ROASTED SHRIMP & ORZO"

From Ina Garten's Barefoot Contessa at Home

kosher salt
freshly ground black pepper
good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds shrimp, peeled and deveined (16 to 18 count)
1 cup minced scallions
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 seedless cucumber, diced
1/2 cup small-diced red onion
3/4 pound feta cheese, large-diced

Preheat oven to 400 degrees.

Cook orzo in boiling water for about 9 to 11 minutes, stirring occasionally.  Drain and pour into a large bowl.  Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper.  Pour over hot pasta and stir 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 5 to 6 minutes, until the shrimp are cooked through.  Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt and 1 teaspoon pepper.  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.  YIELD:  6 servings

**Take some time to prepare everything before you start cooking - chop the scallions, cucumber, onion, herbs, cheese and juice the lemons.  It will make things go much more smoothly and you can put this together in no time.