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Ingredients
  • salt
  • 1 cup (8 ounces) orzo
  • ¼ cup olive oil
  • juice and zest of 1 large lemon (about ¼ cup juice)
  • ¼ cup finely chopped dill
  • 2 tablespoons honey Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • feta, measured with your heart (good quality feta sold in brine; not pre-crumbled please)
  • 10 jumbo tiger shrimp (optional)
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