- Cook orzo according to package directions; drain in colander, rinse with cold water and transfer to a large bowl. Coat lightly with cooking spray to prevent sticking; set aside.
- In a small bowl, combine lemon zest & juice, garlic and mustard. Whisk in olive oil and season with salt and pepper; set aside.
- Coat a large skillet with cooking spray and heat over medium-high. Add shrimp to skillet and season with salt and pepper, if desired. Cook, stirring, for 4-5 minutes until shrimp are opaque, firm and no
- Add cooked shrimp, lemon dressing, tomatoes and herbs to bowl with cooked orzo. Toss well and serve warm (or chill in refrigerator for a cold salad) garnished with Feta cheese and additional black pepper if desired. Makes 10 servings based on 1 cup portions.
Chef's Tip: Peel shrimp like a pro in no time! Simply pull off and discard head (if still attached) and legs. next remove outer shell moving from head to tail. The tails can be kept on or removed depending on how shrimp will be used (tails can be decorative). To remove the vein, use a small paring knife to cut along back side of shrimp. Once vein is exposed, remove it either with the tip of the paring knife or your fingers. Place peeled and deveined shrimp in a bowl of ice water until ready to use.
For quicker preparation, ask your Giant Eagle seafood clerk for pre-cleaned shrimp; 2 lbs. of shrimp in their shells yields about 1½ lbs. cleaned shrimp.