Roasted Shrimp and Orzo

Ingredients:
Kosher Salt
Good olive oil
3/4 pound orzo pasta
1/2 cup freshly squeezed lemon juice (about 3 lemons)
Ground black pepper
2 pounds (16-18) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup fresh chopped dill (I don't use this. I hate dill.)
1 cup fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium diced (I think a regular cucumber would be good, too)
1/2 red onion, small diced
3/4 pound feta cheese

Pre-heat the oven to 400 F.
Fill a large pot with water, add a splash of salt and oil, bring water to a boil. Add orzo and simmer for 9-11 minutes. Drain and pour into a large bowl.
Whisk together the lemon juice, 1/2 olive oil, 2 teaspoons salt and 1 teaspoon pepper. I whisk the lemon juice, salt, and pepper and slowly pour in the oil while continuing to whisk. Pour over hot orzo and stir well.
Meanwhile, place shrimp on a sheet pan, drizzle with oil, salt, and pepper. Roast for 5-6 minutes until shrimp are cooked through.
Add the shrimp to the orzo. Add the scallions, dill, parsley, cucumber, onion, salt and pepper to taste. Toss well. Add the feta and stir carefully. Set aside at room temperature for an hour to allow flavors to blend, or refrigerate overnight.
Serves 6

**I made this at the beach without shrimp, parsley, or dill and refrigerated before serving.

Recipe from Barefoot Contessa at foodnetwork. com