Ingredients
| 1/4 Cup |
packed fresh dill weed |
| 3 Tablespoon |
lemon juice |
| 3 Tablespoon |
olive oil |
| 1 1/2 Tablespoon |
red wine vinegar |
| 1 1/2 Clove |
of garlic, minced |
| 1/2 Teaspoon |
salt |
| 1/4 Teaspoon |
black pepper |
| 1 Pound |
shrimp |
| 3/4 Cup |
orzo |
| 1 Cup |
black olives, sliced |
| 3 1/2 Ounce |
feta cheese, crumbled |
| 3 |
green onions, chopped |
Instructions
Process the dill weed, lemon juice, olive oil, vinegar, garlic, salt and pepper in a blender until smooth. Set aside. Cook shrimp in boiling water until just pink. Drain and rinse in cold water or ice to stop cooking. Prepare orzo according to package directions. Drain and let cool. Combine shrimp, pasta, olives, cheese and onions in a large bowl and mix gently. Add dressing and toss to coat. Cover and chill at least 3 hours.
