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SERVES:
4-6

INGREDIENTS:
1-pound box orzo pasta

16-24 large, raw, peeled shrimp
1-2 large minced cloves of garlic
1 9-10 ounce bag spinach

1 15-ounce can quartered artichoke hearts
approx. 1 cup pitted Kalamata olives
approx. 1 cup sliced grape or cherry tomatoes
1/3 cup chopped fresh dill
approx. 1/3 cup olive oil
approx. 1/4 cup lemon juice

red pepper flakes to taste (optional)

1 - 1 1/2 cups crumbled feta cheese

PROCEDURE:

Cook the orzo pasta just like you'd cook any other pasta by adding the 1-pound box to a large pot of boiling water and stirring that around and then, after it's been going along for 4-5 minutes, it's time to cook the shrimp.

Add a good splash of olive oil to a large nonstick pan on medium high heat and, when the oil is hot, add 16-20 large, peeled, raw shrimp and cook those a minute or two.

Then add 1 large minced clove of garlic and a couple of large handfuls of spinach and let that cook down as the shrimp are finishing up.

As soon as the spinach has wilted, turn the heat off on that and, as far as the orzo goes, when it's done, drain it really well. Then add it to a large mixing bowl, add the shrimp and spinach, add one drained 15-ounce can quartered artichoke hearts, good handfuls of sliced olives and sliced tomatoes, add a good handful of fresh chopped dill. Then add 2 parts olive oil and 1 part lemon juice to taste and toss to combine.

Then serve it up in individual bowls with crumbled feta cheese over the top.

HINTS:

Instead of a lemon, olive oil and dill dressing, use a simple, even store bought, Greek or Italian style dressing.