No Mayonnaise Shrimp Salad

Ingredients:
1 cup of dried orzo pasta
1/2 cup fresh squeezed lemon juice (about three lemons)
1/3 cup plus 1/2 Tbs extra virgin olive oil
1/2 tsp Kosher salt
1 tsp fresh ground black pepper, divided (to taste)
2 pounds medium uncooked shrimp, deveined
1/2 cup green onions, peeled and chopped
1/4 cup fresh dill, chopped
1/4 cup flat leaf parsley, chopped
1 European cucumber, cut into small pieces
1/2 cup red onion, peeled and diced
Feta cheese

Directions:
Cook orzo al dente according to package directions.
While orzo is cooking, whisk together lemon juice,
1/3 cup olive oil, salt and about 3/4 tsp black pepper.
Drain cooked orzo and mix with the lemon juice mixture.
Peel shrimp (if necessary) and, using a plastic bag,
coat with 1/2 Tbsp olive oil and 1/4 tsp black pepper.
Place shrimp on baking pan in a single layer.
Roast six to eight minutes or until shrimp are fully cooked.
Add the shrimp to the orzo mixture.
Fold in the green onions, dill, parsley,
cucumber, red onion and Feta cheese.
Let the dish sit out for about one hour
so the flavors blend, then refrigerate overnight.