It’s summer time in Boulder, and what sounds more refreshing than roasted shrimp orzo salad for dinner.  I made this last night for dinner and it turned out delicious!  I originally found the recipe on one of my favorite foodie sites: ‘The Brown Eyed Baker.’  I made a few modifications to Michelle’s recipe in order to fit my own tasting needs:

What You’ll Need (serves six):

Kosher salt
Olive oil
¾ lb. (12 ounces) orzo
1/2 cup freshly squeezed lemon juice (3-4 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined                                                                                                                                                                          1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cup chopped tarragon                                                                                                                                                                                                                                         1 cup of fresh chopped basil                                                                                                                                                                                                                                 1 cup of tomatos                                                                                                                                                                                                                                                     ¾ lb. (12 ounces) feta cheese, crumbled or large-diced                                                                                                                                                                                             

1. Preheat the oven to 400°F.

2. Fill a large pot with water, add 1 tablespoon kosher salt and a splash of olive oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl.

3. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Pour over the hot pasta and stir well.

4. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out on a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

5. Add the shrimp to the orzo and then add the parsley, dill, basil, tarragon, and tomatoes 2 teaspoons kosher salt, and 1 teaspoon black pepper. Toss well. Add the feta and stir carefully.

6. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.