Ingredients

Baked Shrimp

• 1 lb peeled shrimp
• 1 tbsp olive oil
• 1 tbsp lemon pepper seasoning
• Salt to taste

Dressing

• 3 tbsp olive oil
• 1 lemon, zest and juice
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh dill
• Salt and pepper to taste

Salad

• 1 lb dried orzo pasta
• 1 English cucumber, seeded and diced
• 1/2 cup crumbled feta cheese
• 1/4 red onion, diced
• 2 tbsp capers
• 2 tbsp chopped fresh parsley

Preparation

Preheat the oven to 400ºF.
Cook the pasta according to the package directions. Drain it in a colander and set it aside to cool completely.
Meanwhile, in a large baking dish, toss the shrimp with the olive oil and lemon pepper seasoning. Bake the shrimp until they are pink and opaque, 8 to 10 minutes, depending on the size of the shrimp.
While the shrimp is baking, whisk together all of the dressing ingredients and set them aside.
Once the shrimp are cooked through, remove them from the oven and assemble the salad.
In a large bowl, toss together the shrimp, orzo, cucumber, feta, red onion, capers, parsley, and the dressing.
Serve immediately or store in the refrigerator for up to 3 days.