GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE
Steps:
- 1. Combine orzo, cucumber, green onions, and tomatoes in a large bowl. 2. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. 3. Gently fold in the feta cheese. 4. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. 5. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.
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Daniel Harris
[email protected]Not a fan. The shrimp was overcooked and the vinaigrette was too tart for my taste. I won't be making this again.
Naeem Kalyar
[email protected]Loved this recipe! The combination of flavors was amazing. I did make a few changes, though. I used quinoa instead of orzo, and I added some chopped cucumber and red onion. It turned out so well!
Zernix 2020
[email protected]Easy and delicious! I used frozen shrimp and it turned out great. The vinaigrette was tangy and flavorful, and the orzo cooked perfectly. I'll definitely be adding this to my regular rotation of summer salads.
Cruise Kelvin
[email protected]This Greek orzo salad with grilled shrimp and mustard-dill vinaigrette was a hit at my last dinner party! The flavors were so fresh and bright, and the shrimp were perfectly cooked. I especially loved the zesty vinaigrette, which really brought the w