Spinach-Orzo Salad with Shrimp

• Kosher salt
• 1/2 cup orzo
• 4 cups spinach, thinly sliced
• 10 medium radishes, quartered
• 1 small cucumber, peeled, seeded and diced
• 1/2 red onion, quartered and thinly sliced
• 1/4 cup pitted oil-cured olives, chopped
• 1/2 cup packed fresh mint, chopped
• 1/2 cup packed fresh parsley, chopped
• 1/3 cup plus 2 tablespoons fresh lemon juice
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup crumbled feta cheese

1. Preheat the broiler.
2. Bring a pot of salted water to a boil.
3. Add the orzo and cook until al dente, about 8 minutes.
4. Drain, rinse with cold water and shake dry.
5. Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl.
6. Add the orzo and season with salt and pepper.
7. Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl.
8. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes.
9. Turn and broil until just cooked through, 2 to 3 more minutes.
10. Divide the salad among plates.
11. Top with the shrimp, sprinkle with the feta and season with pepper.
12. Per serving: Calories 672; Fat 35 g (Saturated 7 g); Cholesterol 238 mg; Sodium 576 mg; Carbohydrate 32 g; Fiber 5 g; Protein 36 g
13. Photograph by Antonis Achilleos

kosher salt, orzo, spinach, radishes, cucumber, red onion, pitted oil, fresh mint, parsley, lemon juice, extravirgin olive oil, freshly ground pepper, shrimp, feta cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spinach-orzo-salad-with-shrimp-recipe.html (may not work)