shrimp, feta, and orzo salad

serves 2

1 garlic clove, minced

3/4 Tbl. fresh lemon juice

2 Tbl. olive oil

1 1/2 tsp. minced fresh oregano leaves

salt and freshly ground black pepper

1/2 lb. medium shrimp (about 18), shelled and devined

3/4 cup orzo, uncooked

1/3 cup crumbled feta (about 2 oz.) - do not put in salad if plan to have leftovers, sprinkle over each individual serving

1 medium tomato, chopped

3 scallions, sliced

1/2 cup packed fresh flat-leaf parsley leaves, finely chopped

1 cup baby greens, washed and rinsed

dressing:

1/2 garlic clove, chopped

2 Tbl. fresh lemon juice

1/4 cup fresh flat-leaf parsley leaves

2 tsp. minced fresh oregano leaves

freshly ground black pepper to taste

1/4 cup olive oil

directions:

1. in a bowl, whisk together garlic, lemon juice, olive oil, oregano, and salt and pepper to taste. Add shrimp to marinade, stirring to coat well.

2. Marinate shrimp, covered and chilled, 1 hour. Prepare grill pan.

3. Meanwhile, cook orzo according to package instructions. Transfer to a large bowl and let cool.

4. For the dressing, combine all six ingredients in a blender until emulsified.

5. When orzo is cool, stir in feta, tomato, scallions, and parsley leaves. Add dressing to taste and toss well. Season with salt and pepper.

6. Remove shrimp from marinade; discard marinade. Grill shrimp until just cooked through, about 2 minutes on each side.

7. Using tongs, remove shrimp from grill pan and toss gently with orzo mixture.

8. Line salad bowls with baby greens and fill with orzo salad.