Orzo pasta with baked shrimp

Ingredients:

• 300 g orzo pasta (rice-shaped)
• 0.5 cup lemon juice (3 lemons)
• 1 kg shrimp (16/18), peeled and deveined
• 1 cup chopped green onions
• 1 cup chopped dill
• 1 cup chopped parsley
• 1 greenhouse cucumber, unpeeled, seeded, cut into medium cubes
• 0.5 cup red onion, finely diced
• 300 g feta, cut into large cubes

Preparation:

1. Preheat oven to 200°C.
2. Fill a large saucepan with water, add 1 tablespoon of salt, a little vegetable oil, and bring to a boil. Add the orzo pasta and cook for 9-11 minutes, stirring occasionally, until al dente. Drain and transfer the pasta to a large bowl. Whisk together the lemon juice, 1/2 cup of olive oil, 2 teaspoons of salt, and 1 teaspoon of black pepper. Pour the mixture over the hot pasta and toss well.
3. Meanwhile, place the shrimp on a baking sheet, drizzle with olive oil, and season with salt and pepper. Shake to combine and spread into a single layer. Bake in the oven for 5-6 minutes, until the shrimp are cooked through. Don't overcook them!
4. Stir the shrimp into the paste, then add the green onions, dill, parsley, cucumber, onion, 2 teaspoons of salt, and 1 teaspoon of black pepper. Mix well. Add the feta and mix thoroughly. Let sit at room temperature for 1 hour to allow the flavors to meld, or refrigerate overnight. If refrigerating, taste again before serving and bring to room temperature.