Garlic Shrimp & Orzo Salad

• 1 pound uncooked large shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup white wine
• 3/4 cup uncooked orzo pasta
• 1 medium tomato, seeded and chopped
• 1 small green pepper, chopped
• 1/2 cup chopped peeled cucumber
• 1/4 cup chopped red onion
• 1 tablespoon minced fresh cilantro
• 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes.
2. Heat a large skillet over medium-high heat. Using a slotted spoon, add shrimp; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold.
3. Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.

shrimp, olive oil, garlic, salt, pepper, white wine, orzo pasta, tomato, green pepper, cucumber, red onion, fresh cilantro, olives, lemon juice, olive oil, salt, pepper

Taken from www.tasteofhome.com/recipes/garlic-shrimp-orzo-salad/ (may not work)