I made this delicious summer salad over the weekend, my second try at it, and wanted to share with everyone.

Shrimp and Orzo Salad

12oz orzo
1 lb cooked shrimp, tails removed (I cut my shrimp in half)
1 container grape tomatoes, halved
1/2 bunch of flat leaf parsley, chopped
Zest of one lemon
Juice of two lemons (or three depending on your tastes)
Olive oil...around 1/3 C but use as much (or as little) as you like
Salt and Pepper as desired

Cook orzo until al dente, about 8 min. Rinse with cold water and drain well. In a large bowl combine the shrimp, tomatoes, parsley, lemon zest, lemon juice and olive oil. Season with salt and pepper as suits your taste. Best when it's sat overnight in the fridge.

It makes a lot...4 pretty large containers. I put these together for my lunch this week.

Enjoy!
Laura