Cold orzo salad with shrimp

 
                        COLD ORZO SALAD WITH SHRIMP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Pasta
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Raw orzo
                         - cooked until tender
                         - and drained
   10       oz           Frozen tiny peas
                         - quickly cooked & drained
    8       oz           Pitted black olives
                         - thinly sliced
    2       lg           Red bell peppers
                         - seeds & membranes removed
                         - finely chopped
      3/4   lb           Med-small shrimp -- peeled,
                         - deveined and cooked,
                         - cut into thirds
                         - (remove a few whole
                         -  for garnish)
    1       md           Red onion
                         - peeled and finely chopped
      1/2   c            Minced flat-leaf parsley
      3/4   c            Extra virgin olive oil
    5       tb           Red wine vinegar
      1/2                Garlic clove
                         - peeled and minced
                         Salt
                         Freshly ground black pepper
                         Cherry tomatoes -- for garnish
                         Olive slices -- for garnish
 
   IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers,
   shrimp, onion and parsley. Pour the olive oil over the salad and mix well.
   Add the vinegar, garlic, salt and pepper and taste to adjust the
   seasonings, adding more vinegar or oil sparingly as needed. Don't make the
   salad too moist. Spoon the mixture into a mixing bowl just large enough to
   hold the salad, packing it down slightly, cover and chill thoroughly.
   Unmold the salad onto a serving platter and garnish with cherry tomatoes
   and black olives. Split the reserved shrimp in half lengthwise and place
   them on the top for decoration.
  
 
 
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