Greek Orzo Salad with Grilled Spot Prawns

Nic's Prawns & Orzo

Greek Orzo Salad with Grilled Spot Prawns

Serves: 4 | Difficulty:

Ingredients:

½ pound orzo, cooked and cooled
1 pint cherry tomatoes, quartered
¾ cup kalamata olives, roughly chopped
2 tablespoons minced parsley
1 tablespoon minced fresh oregano
2 cloves garlic, minced
½ cup olive oil -- best quality since it’s raw
¼ cup lemon juice
8 oz feta, crumbled (we prefer full-fat sheep’s milk feta)
1 pound spot prawns, peeled
2 tablespoons olive oil
salt and pepper, to taste

For the orzo salad:

In a large bowl, combine cooked orzo with tomato, olives, parsley, oregano, garlic, olive oil and lemon juice. Season to taste. Before serving, crumble feta over top.

For the spot prawns:

In a small bowl, toss spot prawns gently with 2 tablespoons olive oil, salt and pepper. On a heated grill or grill pan over high heat, grill shrimp for 30 seconds each side. Spots cook quickly!

To serve:

Serve spot prawns over orzo salad. Enjoy immediately, but leftovers taste pretty delicious, too!

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