Shrimp and Orzo Salad | Louisiana Kitchen & Culture

Ingredients

• 2 pounds large shrimp, peeled and deveined
• 1 tablespoon salt, plus more to taste
• 2 tablespoons olive oil
• 4 tablespoons lemon juice, divided
• 1/2 cup orzo pasta, cooked according to package directions and drained
• 2 cups mayonnaise
• 1/4 cup coarse grainy mustard
• 2 tablespoons minced fresh parsley
• 1 teaspoon finely chopped fresh dill
• 1/4 cup crumbled feta cheese