1 bunch asparagus, trimmed and cut into 1 inch pieces. If they are thin asparagus cut into 2 inch pieces.
1 lb. shrimp, peeled & deveined
3 cloves garlic
2 tbsp lemon zest
2 tbsp lemon juice, freshly squeezed
2 tbsp coconut oil
3 green onions(white and light green parts only), chopped
¼ cup dill, minced
¼ cup basil, minced
¼ cup kalamata olives, chopped
⅛ cup feta cheese, crumbled
salt & pepper, to taste
Instructions
Bring a large pot of water to a boil over high heat.
In a skillet over medium heat, cook the minced garlic+lemon zest+shrimp in 2.5 tbsp of coconut oil, stirring frequently to keep from browning.
Season shrimp with kosher salt & freshly ground black pepper.
When shrimp are almost cooked through, remove from heat and cool.
Once water starts to boil,stir in the orzo and cook for 5 minutes. Add the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.
Drain into a mesh sieve (orzo will probably fall through a regular strainer) and rinse well in cold water.
Transfer well drained orzo & asparagus to large serving bowl.
Add the cooked lemon & garlic shrimp.
Add the juice of 1 lemon+green onion+olives+minced herbs. Toss together and refrigerate.
Ideally, refrigerate the salad for 2 hours to allow the flavors intensify.
Serve topped with a sprinkle of feta cheese & kalmata olives.
Season with salt & freshly ground pepper
Recipe by The Peony Life at http://thepeonylife.com/2015/08/lemony-orzo-salad-with-asparagus-shrimp/