Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette Recipe | Food Network UK
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Cooking tools:
- Blender
- Grill
- Mixing bowl
- Pastry brush
- Spoon
- Plate
- Take-out container
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
- freshly ground pepper
- 3/4 pound feta cheese, crumbled
- 16 medium shrimp, peeled and de-veined
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