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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Make Ahead Ingredients:
2 pounds unpeeled medium-size fresh shrimp |
6 cups water |
2 3/4 cups cooked orzo (cooked without salt or fat) |
3/4 cup chopped green onions |
3 ounces crumbled feta cheese with peppercorns |
3 tablespoons minced fresh dill |
3 tablespoons lemon juice |
1 tablespoon olive oil |
1/4 teaspoon salt |
3/4 cup peeled, chopped cucumber |
1 cup cherry tomatoes, halved |
15 bibb lettuce leaves |
cucumber slices (optional) |
Directions:
1. Peel and devein shrimp. Bring water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well, and rinse with cold water.
2. Combine shrimp, orzo, and next 3 ingredients in a large bowl. Combine lemon juice, oil, and salt; add to shrimp mixture, and toss lightly. Cover and chill at least 8 hours.
3. To serve, add chopped cucumber and tomato to shrimp mixture; toss well. Place 3 lettuce leaves on each of 5 salad plates. Spoon shrimp mixture evenly over lettuce. Garnish with cucumber slices, if desired.
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