1. Shell and devein shrimp, leaving tail section on.
2. In large nonstick skillet, heat olive oil; add capers and garlic. Saute 1 -2 minutes, until garlic is tender.
3. Add shrimp, tomatoes, oregano and tarragon. Saute 5-6 minutes, stirring constantly, until shrimp become pink and opaque. Remove skillet from heat; stir in feta cheese. Spoon shrimp over orzo; toss to mix well.