Ingredients: 5 large leaves of basil, chiffonaded,5 large leaves of basil, chiffonaded,1/2 pound Feta cheese, 1 lb,1 cup chopped green onions (green and white parts),1/2 cup freshly-squeezed lemon juice,1/2 cup + 1 tbsp extra-virgin olive oil, divided,3/4 pound (12 oz.) orzo (rice-shaped pasta),1 cup chopped Italian parsley,1 pound raw large shrimp, peeled and deveined,Salt and pepper
Instructions:
- Combine lemon juice and 1/2 cup olive oil.Bring large pot of salted water to a boil over high heat.
- Pour in orzo and cook until al dente.
- Drain the pasta, pour into a large serving bowl, and immediately add lemon juice/olive oil mixture. Stir well.
- Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
- Add shrimp, salt and pepper, and cook for about 2 minutes, or until the shrimp are just done.
- Add the shrimp, green onions, parsley, and feta to the orzo mixture. Stir well.
- Let the orzo sit for 1 hour. If you make it earlier in the day, cover and refrigerate. Bring to room temperature before serving.Just before serving, add the basil and gently mix. If desired, serve over a bed of spinach or lettuce.
