Barefoot Contessa'S Roasted Shrimp And Orzo

• kosher salt
• olive oil
• 3/4 lb orzo pasta (rice-shaped pasta)
• 1/2 cup fresh lemon juice (3 lemons)
• fresh ground black pepper
• 2 lbs shrimp, peeled and deveined
• 1 cup minced scallion, 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

1. Preheat the oven to 400 degrees F.
2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
3. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
4. Drain and pour into a large bowl.
5. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
6. Pour over the hot pasta and stir well.
7. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
8. Toss to combine and spread out in a single layer.
9. Roast for 5 to 6 minutes, until the shrimp are cooked through.
10. Don't overcook!
11. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
12. Toss well.
13. Add the feta and stir carefully.
14. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
15. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
16. **Cook time does not include setting aside for 1 hour to allow flavors to blend.

kosher salt, olive oil, orzo pasta, lemon juice, fresh ground black pepper, shrimp, scallion, dill, parsley, hothouse cucumber, red onion, feta cheese

Taken from www.food.com/recipe/barefoot-contessas-roasted-shrimp-and-orzo-216198 (may not work)