Greek Orzo Salad With Shrimp

• Dressing:
• 1/4 cup plus 2 tablespoons packed fresh dill
• 1 1/2 garlic cloves
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• Freshly ground pepper
• Salad:
• 1 pound large peeled cooked shrimp
• 3/4 cup orzo, cooked, rinsed, drained, tossed with 1 teaspoon vegetable oil and chilled
• 3 1/2 ounces feta cheese, crumbled
• 1 large ripe tomato, seeded, diced
• 12 Kalamata olives (about 2 ounces), pitted, chopped
• 2 green onions, sliced
• Red leaf lettuce
• Fresh dill sprigs
• Kalamata olives

1. For dressing: Insert Steel Knife. Place dill in work bowl. With machine running, drop garlic through feed tube and process until minced. Scrape down sides of bowl. Add oil, lemon juice, vinegar and salt. Season with pepper. Process until blended, about 5 seconds. Transfer dressing to large bowl.
2. For salad: Add shrimp, orzo, feta, tomato, chopped olives and onions to dressing. Toss gently to combine. (Salad can be prepared 3 hours ahead. Cover and refrigerate.) Adjust seasoning.
3. Line 4 serving plates with lettuce. Mound salad decoratively atop lettuce. Garnish with dill sprigs and olives.

dressing, dill, garlic, olive oil, lemon juice, red wine vinegar, salt, freshly ground pepper, salad, shrimp, orzo, feta cheese, tomato, olives, green onions, red leaf lettuce, dill sprigs, olives

Taken from www.epicurious.com/recipes/member/views/greek-orzo-salad-with-shrimp-50033296 (may not work)