Shrimp & Orzo Salad

Shrimp & Orzo Salad

 

200 g orzo

2 litres of water

salt

olive oil

1 lbs. shrimp

3 garlic cloves

4 stalks of celery hearts, diced

1 red pepper, diced

1 cup kalamata olives, pitted

1 can palm hearts, sliced

1 tbsp mayonnaise

1 tsp mustard

juice of 1 lemon

1 tsp red wine vinegar

1/2 tbsp garlic powder

salt

pepper

1 tbsp oregano

1. Boil the 2 litres on a medium sauce pot with olive oil and salt. Bring to a roaring boil before adding the orzo. Cook for 15 minutes.
 
2. Meanwhile, saute the shrimp with 1/2 of the lemon juice, garlic, salt and pepper. Saute until pink and cooked through.
 
3. Place all the vegetables in a large mixing bowl. 
 
4. Mix the mayonnaise, mustard, the other 1/2 of the lemon juice, the red wine vinegar, garlic powder, salt, pepper and oregano to create a dressing.
 
5. Once the shrimp is cooked add to the vegetables, followed by the orzo (make sure to drain the orzo) and last the dressing.
 
6. Serve it at room temperature for a light lunch or dinner or chill and serve as an appetizer.

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