Greek Orzo And Shrimp Salad

• 1 box orzo rice-shaped pasta, 1/2 1-pound
• 1 1/2 green onions chopped
• 3/4 pound feta cheese crumbled
• 3/4 cup fresh dill Chopped
• 7 tablespoons fresh lemon juice
• 6 tablespoons olive oil
• 3 pounds uncooked medium shrimp peeled, deveined
• 1 1/2 cucumbers English hot house, quartered lengthwise, cut crosswiseinto 1/4-inch-thick pieces
• 2 cherry tomatoes Baskets, halved
• 1/2 hothouse cucumber English, sliced into rounds
• dill sprigs Fresh

1. Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper.
2. (Can be prepared 8 hours ahead. Cover and refrigerate.)
3. Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.

orzo rice, green onions, feta cheese, dill, lemon juice, olive oil, shrimp, cucumbers, tomatoes, cucumber, dill

Taken from www.yummly.com/recipe/Greek-Orzo-and-Shrimp-Salad-1657196 (may not work)