2 cups Orzo, cooked
1 pound Shrimp
1/4 cup Lemon Juice, divided in half
2 tablespoons Red Wine Vinegar
1/4 cup plus 2 tablespoons Extra Virgin Olive Oil
1 Red Onion, cut into wedges
1 Red Bell Pepper, cut into 1” pieces
1 Green Bell Pepper, cut into 1” pieces
1 Yellow Bell Pepper, cut into 1” pieces
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
3 Garlic cloves, crushed
1/4 cup Pine Nuts, toasted
1/2 cup Feta Cheese, crumbled
2 tablespoons Fresh Dill, picked, plus more for garnish
Preheat oven to 375 degrees Fahrenheit.
On a baking sheet, toss vegetables with 2 tablespoons olive oil, salt, pepper, and garlic cloves. Roast in the oven until tender and slightly browned, about 25-30 minutes. Let cool.
Bring a large pot of salted water to a boil. Add half of the lemon juice and shrimp. Once it returns to a boil, boil for 2-3 minutes until the shrimp turn pink. Drain and let cool. Once the shrimp are cool, peel away the shell and tail before adding them to the salad.
In a large bowl, whisk together remaining lemon juice, red wine vinegar, and 1/4 cup olive oil. Toss with orzo, roasted vegetables, pine nuts, feta, and dill. Top with poached shrimp and extra dill.