Preparation Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 3-4 people

Ingredients:

1 pound of shrimp

1 lb. Orzo

8 oz. Feta cheese cubed

½ cups thinly sliced kalamata olives

1 cup thinly sliced cucumbers

1 pint halved grape tomatoes halved 

1 tablespoon thinly sliced red chili peppers

1 tablespoon thinly sliced green chili peppers

½ cups thinly sliced green onions

1 tablespoon olive oil

1 tablespoon of salt

½ teaspoon of A.Vogel Herbed Salt

Dressing Ingredients:

1 tablespoon of lemon juice

1 tablespoon of white wine vinegar

4 tablespoons of extra virgin olive oil

½ teaspoon of A.Vogel Herbed Salt

Directions:

1-Bring 4-6 quarts of water to boil. Add 1 tablespoon of salt and orzo to boiling water.

2-Cook the orzo about 8-10 minutes until al dente, stirring occasionally. Drain and cool the orzo.

3-Dressing: Add 1 tablespoon of lemon juice, 1 tablespoon of white wine vinegar, ½ teaspoon of A.Vogel Herbed Salt and 4 tablespoon extra-virgin olive oil in a jar shake it until combined.

4-Heat 1 tablespoons of olive oil in a 12-inch skillet over medium high heat until oil starts to bubble.

5- Add the shrimp to the pan in a single layer and cook about 1-2 minutes each side until the color of the shrimp changes to light pink.

6-Add the orzo, shrimp, feta cheese, olives, cucumbers, green onions and chili peppers in a large bowl and drizzle with the dressing you prepared at step 3.

7- Plate the orzo salad on a serving plate and garnish with lemon slices.

Happy Eating!