Greek Orzo and Shrimp Salad with Mustard Dill Vinaigrette | Cruise Scoop

Ingredients

• 3/4 pound orzo, cooked al dente
• 1 large cucumber, seeded, quartered lengthwise and sliced
• 3 green onions, thinly sliced
• 1 pint grape tomatoes, halved
• 1/4 cup chopped fresh dill, plus extra for garnish
• 1/4 cup white wine vinegar
• 3 tablespoons Dijon mustard
• 1/2 cup olive oil, plus additional for brushing shrimp
• salt and freshly ground pepper
• 3/4 pound feta cheese, crumbled
• 16 medium shrimp, peeled and de-veined