CHEF JEFF — ONE BYTE AT A TIME: Orzo and Shrimp Salad

This dish can be prepared in advance and kept chilled until needed.

Orzo and Shrimp Salad

Salt

1 pound box orzo

½ cup extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon grated lemon zest

Ground black pepper

1½ pounds shelled and deveined cooked shrimp

1 cucumber, peeled, halved lengthwise, seeded and cut into ¼-inch half-moons

4 scallions, white and light green parts, chopped

1 pint cherry tomatoes, halved

½ cup pitted Kalamata olives, chopped

¼ cup finely chopped fresh oregano

8 ounces crumbled feta cheese

Bring large pot salted water to boil. Add orzo; cook until just tender. Drain, transfer to large bowl. Add oil, lemon juice, lemon zest, salt, pepper to taste; mix well. Let cool slightly, cover, refrigerate up to day. Just before serving, stir in shrimp, cucumber, scallions, tomatoes, olives, oregano, feta.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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