Cajun Roasted Shrimp and Orzo Salad

Courtesy of Norma Harrison, Baton Rouge, LA

Ingredients

• ½ cup plus 2 tablespoons extra-virgin olive oil, divided
• 4 teaspoons salt, divided
• 1 (12-ounce) box orzo
• ½ cup fresh lemon juice
• 1 teaspoon ground black pepper
• 2 pounds medium shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning (such as Tony Chachere’s)
• 1 bunch green onions, chopped
• 2 cucumbers, seeded and diced
• 1½ cups crumbled feta cheese
• 1 cup chopped sweet onion
• 1 cup chopped fresh parsley
• 1 cup chopped fresh dill
• ¾ cup sliced kalamata olives

Instructions

1. Preheat oven to 400°.
2. Fill a large pot with water; add 1 tablespoon olive oil and 2 teaspoons salt. Bring to a boil; add orzo, and simmer until tender, about 9 minutes. Drain orzo, and transfer to a large bowl.
3. In a small bowl, whisk together lemon juice, pepper, ½ cup olive oil, and remaining 2 teaspoons salt. Pour over hot pasta; stir to combine.
4. On a rimmed baking sheet, toss together shrimp, Cajun seasoning, and remaining 1 tablespoon olive oil; arrange in one layer. Bake until pink and firm, about 6 minutes.
5. Add cooked shrimp, green onion, cucumber, feta, sweet onion, parsley, dill, and olives to orzo, stirring well to combine. Set aside for 1 hour, or cover and refrigerate overnight. Serve at room temperature.