SERVES:

6-8

INGREDIENTS:

  • 12 - 16 ounces orzo pasta, cooked according to directions
  • approx. 2 - 3 dozen medium large raw peeled shrimp
  • 1 large clove garlic, peeled and minced
  • approx. 6 - 8 loosely packed cups fresh baby spinach
  • approx. 1 cup sliced pitted Kalamata olives
  • approx. 2 cups halved grape or cherry tomatoes
  • approx. 4 Tbs olive oil
  • juice of one lemon
  • one 15-ounce can chick peas, well drained
  • feta cheese as needed for garnish

PROCEDURE:

Get started by cooking one 12 - 16 ounce box of orzo pasta according to directions.

While that's happening, slice the pitted Kalamata olives in half and slice as many grape tomatoes as you like and also mince a large clove of garlic.

The orzo will take around 10 minutes to cook, then drain it really well, but don't run any cold water over it.

Spread a big handful of spinach out in a large mixing bowl, add the orzo to that and drizzle a little olive oil into it.

The hot orzo will help wilt the spinach and you'll want to stir it around a bit as it is cooling down.

Once it's cooled down to room temperature, squeeze the juice of one lemon into it, add the tomatoes and the olives and add one well drained 15-ounce can of chick peas, add a little more olive oil and toss to combine.

All that's left is to cook the shrimp by adding a splash of olive oil to a large heavy bottomed pan on the stove top and then add the raw peeled shrimp and cook those along for a minute.

Then add the minced garlic and cook the shrimp until they're just cooked through and it's time to eat.

Serve the orzo salad on plates with the shrimp over the top and finish with crumbled feta cheese.

HINTS:

There are no exact amounts for a salad like this, and it's up to you how many shrimp you want to cook.