Ingredients:

  • 1 lb (450 g) raw large shrimp (16–20 count), peeled and deveined
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 1 tbsp (15 ml) fresh lemon juice (about ½ lemon)
  • 2 cloves garlic, minced (6 g)
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (0.6 g) black pepper
  • 1 lb (450 g) dried orzo pasta
  • 1 tbsp (15 g) kosher salt, for the cooking water
  • 1 tsp (5 ml) extra-virgin olive oil, for tossing the cooled orzo
  • ¼ cup (60 ml) extra-virgin olive oil
  • ¼ cup (60 ml) fresh lemon juice (about 2 lemons)
  • 1 tsp (5 g) Dijon mustard
  • 1 small garlic clove, finely grated (3 g)
  • 1 tsp (7 g) honey
  • 1 tsp (1 g) dried oregano
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (0.6 g) black pepper
  • 2 cups (300 g) cherry tomatoes, halved
  • 1 cup (150 g) diced English cucumber (about 1 small cucumber)
  • ½ cup (75 g) finely diced red onion
  • ½ cup (75 g) pitted Kalamata olives, halved
  • 4 oz (115 g) feta cheese, crumbled
  • 2 cups (60 g) baby spinach, roughly chopped
  • 1 cup (30 g) packed fresh parsley leaves, chopped
  • 2 tbsp (2 g) fresh dill, chopped

Instructions:

  1. Whisk 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) lemon juice, the minced garlic, ½ tsp (3 g) salt, and ¼ tsp (0.6 g) pepper in a bowl. Add the shrimp, toss to coat, and let rest 15 minutes. The shrimp should be evenly coated and glossy.
  2. Combine ¼ cup (60 ml) olive oil, ¼ cup (60 ml) lemon juice, Dijon mustard, grated garlic, honey, oregano, ½ tsp (3 g) salt, and ¼ tsp (0.6 g) pepper in a small jar. Seal and shake about 20 seconds until cloudy with no pooled oil. Set aside.
  3. Bring 4 quarts (3.8 L) of water to a rolling boil and add 1 tbsp (15 g) kosher salt. Stir in the orzo and cook 8–10 minutes, stirring once or twice, until tender with a slight bite. Reserve ¼ cup (60 ml) of the pasta water, then drain.
  4. Rinse the orzo under cold water until cool to the touch. Drain thoroughly, then toss with 1 tsp (5 ml) olive oil so the grains stay separate.
  5. Heat a large skillet or grill pan over medium-high heat. Spread the shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque and they form a loose C-shape (a tight O-shape means overcooked). The shrimp must reach 145°F (63°C) internally. Cook in batches if they don't fit in one layer. Transfer to a plate and cool 5 minutes.
  6. In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, and olives. Pour over about two-thirds of the vinaigrette and toss well.
  7. Fold in the shrimp, feta, spinach, parsley, and dill. If the salad looks tight, add a splash of the reserved pasta water. The spinach should be glossy and barely wilted.
  8. Cover and refrigerate for 30 minutes. Taste, then add the remaining vinaigrette, salt, or lemon juice as needed before serving.