I’ve thoroughly been enjoying my holiday break by going on long drives, visiting my favorite little private beach in Malibu and reading The Silent Patient - SO good! (more book recommendations on my SHOP page). No visit to the beach would be complete without a delicious and light dish therefore, I made Mediterranean Orzo with Shrimp. It’s lemony, salty with chunks of fresh feta and olives and the so much freshness from the herbs. It also makes for a perfect lunch or dinner. I typically love making this during the summer but works in the fall as well.

RECIPE:

Preheat the oven 400F. Roughly chop the bell peppers and red onion and transfer to a baking sheet. Pour olive oil and sprinkle with salt and pepper. Place in the oven for 15 minutes.

Place cleaned and deveined shrimp on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Place in the oven for 7-10 minutes.

Meanwhile, bring a large pot of water to boil and add 1 tbsp kosher salt and splash of olive oil. Add the orzo and cook for 9-10 minutes.

Make the vinaigrette in a small bowl - whisk together lemon juice, olive oil, salt & pepper.

Prep the veggies. Once al dente, drain and transfer to a bowl. Add the vinaigrette and add the roasted veggies and shrimp and toss everything together. Then add the tomatoes, cucumbers, olives, parsley, dill and feta cheese.