Picnic, Potluck, Dinner or Date: Perfect Everytime

Okay, this one is right at the top of my favorites list. It's so simple, fresh and well, like Mary Poppins, "Practically Perfect in Every Way"! This one is one of Ina's. Everytime I make it, I thank her for being so clever in the kitchen! Here you go: Wait, one more thing: if you even consider not using ALL FRESH ingredients, PLEASE don't make this!!! This is served room temp and all that's actually cooked is the shrimp and pasta, so the parsely, lemon, dill, etc. needs to be fresh. I'm watching you!!!

• kosher salt
• olive oilorzo pasta (rice-shaped pasta), 3/4 pound * just over half the box
• lemon juice (3 lemons), 1/2 cup freshly squeezed
• freshly ground black pepper
• shrimp, 2 pounds (16 to 18 count) peeled and deveined *don't get chintsy here, use BIG ones
• scallions, 1 cup minced white and green parts,
•  fresh dill, 1 cup chopped
•  fresh flat-leaf parsley, 1 cup chopped
• hothouse (english) cucumber, 1 unpeeled, seeded and medium-diced
• red onion, 1/2 cup small-dice* (I omit this)
• feta cheese, 3/4 pound, large diced

1. Boil orzo in lightly salted and oiled water.
2. Make viniagrette of 1/2 cup lemon juice, 1/2 cup evoo, 2 tsp S & 1 tsp P. Add to drained pasta.
3. Toss shrimp with EVOO and S & P, Roast at 400 degrees for 5- 6 minutes. Add to pasta.
4. Chop remaining ingredients, dill, parsley, cucumber, green onion, onion. Add to pasta.
5. Add feta. Refrigerate, then bring to room temp, salt & pepper if needed.

Full Directions:

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.