Roasted Shrimp and Orzo

Ingredients:

• Kosher salt
• Good olive oil
• 3/4 lb. orzo pasta
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Freshly ground black pepper
• 2 lbs. shrimp, peeled and deveined
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 3/4 lb. good feta cheese, large diced

Directions:

1.  Preheat oven to 400℉.
2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9-11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. 
3. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon pepper. Pour over the hot pasta and stir well.
4. 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 5-6 minutes, until the shrimp are cooked through. Don't overcook.
5. 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.

Submitted by Diane Oleson from http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe