Lemon-Herb Gulf Shrimp With Dilled Orzo

• 24 jumbo Gulf shrimp, peeled and deveined
• 2 tablespoons dill, finely chopped
• 1 cup dry orzo, cooked according to package directions
• 1/2 cup extra-virgin olive oil
• 2 tablespoons basil, finely chopped
• 2 tablespoons thyme, freshly chopped
• 3/4 cup lemon juice
• 3/4 cup clam juice
• 1 tablespoon lemon zest
• 2 tablespoons flat-leaf parsley

1. Mix the dill with cooked orzo; hold on the side until needed.
2. In a saute pan over medium-high heat, add the olive oil, herbs and Gulf shrimp; cook for 1 minute.
3. Add the lemon juice and clam juice; cook until shrimp are done, 2-3 minutes.
4. Turn the heat off and add the lemon zest.
5. In each individual bowl, lay down 1/4 of the orzo-dill mixture, spoon the cooked shrimp on top, spoon some of the sauce around and serve immediately.

shrimp, dill, orzo, extravirgin olive oil, basil, thyme, lemon juice, clam juice, lemon zest, flatleaf parsley

Taken from www.foodrepublic.com/recipes/lemon-herb-gulf-shrimp-with-dilled-orzo-recipe/ (may not work)