Food Groups and Orzo Shrimp

     Ah, my four favorite food groups:  Mayonnaise, chocolate, French Fries, and pasta!!  Really, when I think about it, none of the above need any recipe whatsoever because most of us have plenty of expertise about these!!

     Mayonnaise, especially baked Mayo (see my blog with Baked Artichoke Dip recipe), is a staple of mine.  You can spread Mayo over a fish fillet and bake it for dinner and I mean, Yum.  It is, of coarse, great as a base for salad dressings and other dips as well as a must for almost any sandwich. 

     As far as chocolate goes, well, it goes anytime and there is an abundance of opportunities for chocolate:  just to eat, hot chocolate, chocolate cakes, chocolate chip cookies and hot fudge sundaes and my mouth is watering so I will stop here.  If you have any good ideas on how to use chocolate please send an email to me (cookkatt@gmail.com) so we can share ideas.  

     A mention about French Fries ... so incredibly delicious that I often go on pilgrimages to locate the best fries ever and there are plenty around.  Enough said...

     The recipe below has to do with pasta because Orzo is pasta.  Other than that, it has absolutely nothing to do with the above conversation.  I love this recipe which can be eaten for a few days out of the refer or shared with guests for a delicious warm weather meal.  It is also good fare for pot lucks or picnics.

ORZO SHRIMP SALAD

½ lb. Orzo pasta

¼ C. fresh lemon juice (about one lemon)

¼ C. Olive Oil + drizzle
Salt & Freshly ground pepper
One lb. Medium sized raw Shrimp, peeled & de-veined
Green Onions, ½ cup minced, use white and green parts
Fresh Dill, ½ cup chopped
Fresh Italian Parsley, ½ cup chopped
½ Hothouse Cucumber, seeded and chopped (unpeeled)
Red Onion, about ¼ - ½ cup to taste
Feta Cheese, cut into chunks, about ¼ lb.

1. Preheat oven to 400 degrees and bring water in large pasta pot to a boil.
   
2. Cut and prep all ingredients.
   
3. Boil to orzo according to package directions, do not overcook. Drain and pour into large bowl.
   
4. Whisk the lemon juice, olive oil with salt and pepper and pour over the warm pasta and mix. Set aside.
   
5. Put the prepared shrimp in a medium bowl, drizzle with olive oil and season with salt and pepper.
   
6. Place the shrimp in a single layer on a cookie sheet covered with parchment paper. Roast for 4-6 minutes until they start turning pink. Do not overcook. They are done when they are pink!
   
7. Add the cooked shrimp to the Orzo then add the green onions, dill, parsley, cucumber, red onion, and then season with salt and pepper. Mix well.
   
8. Add the chopped Feta cheese and carefully fold in.
   
9. Leave covered bowl at room temperature for the flavors to blend and then refrigerate overnight.
   
10. Serve at room temperature. Taste and re-season.
    
11. ENJOY!!