Salad with orzo pasta, spinach and shrimp

Ingredients:

• 0.5 cup orzo pasta
• 4 cups spinach, thinly sliced
• 10 medium radishes, quartered
• 1 small cucumber, peeled, seeded and thinly sliced
• Half a red onion, quartered and thinly sliced
• 1/4 cup pitted olives in oil, chopped
• 0.5 cup fresh chopped mint
• 0.5 cup fresh parsley, chopped
• 1/3 cup + 2 tablespoons freshly squeezed lemon juice
• 1/3 cup + 2 tablespoons extra-virgin olive oil
• 450 g medium shrimp, peeled and deveined
• 0.5 cup crumbled feta

Preparation:

1. Preheat oven to grill mode.
2. Bring a saucepan of salted water to a boil. Add the orzo pasta and cook until al dente, about 8 minutes. Drain, rinse the orzo pasta under cold water, and toss.
3. Meanwhile, in a large bowl, combine the spinach, radishes, cucumber, onion, olives, mint, parsley, and 1/3 cup each of lemon juice and olive oil. Add the orzo pasta and season with salt and pepper to taste.
4. Toss the shrimp in a bowl with the remaining 2 tablespoons lemon juice and olive oil. Place on a foil-lined baking sheet and broil until lightly pink, 1-2 minutes. Turn the shrimp over and broil until cooked through, another 2-3 minutes.
5. Divide the salad among plates. Top with shrimp, sprinkle with crumbled feta cheese and black pepper to taste.