1/2lbpeeled, deveined shrimp (tail removed) – about 14-16 shrimp
1/2hothouse English cucumber, cut into 1″ pieces
1small red onion, cut into 1″ pieces
1pintcherry tomatoes, halved
1/2cuppitted kalamata olives, halved
1/2cupcrumbled feta cheese
Juice of 1 lemon and extra virgin olive oil
First, make the dressing, which will serve double-duty as marinade for the shrimp. Whisk all of the ingredients together and set aside.
In a separate bowl, add 2 tbsp of the dressing to the shrimp and toss to combine. Place in the fridge until ready to cook, no more than 20 minutes.
Bring a large pot of heavily salted water to a boil. Add the orzo and cook according to the package instructions. Drain thoroughly, add to a large bowl, and pour over the reserved dressing. Toss to combine and let sit to the side to cool to room temperature.
Preheat the oven to 425ºF. Remove the shrimp from the marinade and spread on a sheet pan. Roast for 6-7 minutes until the shrimp just turns pink. Remove to a plate and allow to cool. Cut in half into bite-sized pieces.
To the cooled orzo, add the cucumber, red onion, cherry tomatoes, olives, feta cheese, parsley, and mint. Toss to combine. Add a few more drizzles of olive oil and a big squeeze of lemon to finish.