Greek Shrimp Salad
|Medium fresh shrimp||2 Pound, unpeeled|
|Water||6 Cup (96 tbs)|
|Cooked orza||2 3⁄4 Cup (44 tbs), cooked without salt or fat|
|Chopped green onions||3⁄4 Cup (12 tbs)|
|Crumbled feta cheese with peppercorns||3 Ounce|
|Minced dill||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Peeled chopped cucumber||3⁄4 Cup (12 tbs)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Bibb lettuce leaves||15|
Peel and devein shrimp.
Bring water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain well, and rinse with cold water.
Combine shrimp, orzo, and next 3 ingredients in a large bowl.
Combine lemon juice, oil, and salt; add to shrimp mixture, and toss lightly.
Cover and chill at least 8 hours.
To serve, add chopped cucumber and tomato to shrimp mixture; toss well.
Place 3 lettuce leaves on each of 5 salad plates.
Spoon shrimp mixture evenly over lettuce.
Garnish with cucumber slices, if desired.