Greek salad with grilled shrimp and vinaigrette dressing

Ingredients:

• 340 g orzo pasta, cooked until al dente
• 340 g crumbled feta cheese
• 16 medium-sized shrimp, peeled and deveined
• 3 thinly sliced ​​green onions
• 0.5 l grape tomatoes, halved
• 1/4 cup chopped fresh dill, plus more for garnish
• 1/4 cup white wine vinegar
• 3 tablespoons Dijon mustard
• 1 large cucumber, seeded, quartered lengthwise and sliced
• 1/2 tbsp olive oil, plus more for brushing the shrimp
• Salt and ground black pepper

Preparation:

1. In a large bowl, combine the orzo, cucumber, green onions, and tomatoes. Place the dill, vinegar, and mustard in a blender and blend until smooth.
   
   With the appliance running, slowly whisk in the olive oil until an emulsion forms. Season with salt and pepper to taste. Pour the vinaigrette over the orzo mixture and mix well. Gently fold in the feta cheese.
2. Preheat the grill to high. Brush the shrimp with oil and season with salt and pepper. Grill for about 2 minutes per side or until cooked through. Divide the salad among 4 plates or bowls and top each with 4 shrimp. Garnish with dill.