Roasted Shrimp and Orzo | Peachy the Magazine

Ingredients

• Kosher salt
• Good olive oil
• ¾ pound orzo (rice-shaped pasta)
• ½ cup freshly squeezed lemon juice (about 3 lemons)
• Freshly ground black pepper
• 2 pounds (16 to 18-count) shrimp, peeled and deveined
• 1 cup scallions, white and green parts, minced
• 1 cup fresh dill, chopped
• 1 cup fresh flat-leaf parsley, chopped
• 1 hothouse cucumber, unpeeled, seeded and medium-diced
• ½ cup red onion, small-diced
• ¾ pound good feta cheese, large-diced