Ingredients

1/2 cup orzo

1/2 cup Paul Newman’s Italian dressing plus 1/4 cup

1/4 cup feta cheese plus 3 T.

1/2 cup baby spinach,

1 lb of med. shrimp

1/2 t. lemon juice

1 T. garlic powder

1t. celery salt, salt and pepper

1 T. olive Oil

4 large portabella mushroom caps (optional)

Preparation

  1. Boil orzo until al dente. drain. place in bowl add 1/2 cup of Paul Newman’s salad dressing, toss with 1/4 cup feta, place in refridge. 2. Cut stems of baby spinach, cut into quarters, place in plastic ziploc. refridge. 3. devein and peel shrimp, place in large ziplock, add garlic powder, olive oil, lemon juice, toss, seal and place in fridge. When ready to serve, grill shrimp. In a serving dish, put marinated orzo and feta, mix with cut spinach. Add addt’l salad dressing, salt, pepper and celery salt to taste. Place shrimp on top, sprinkle with addt’l feta. serve.(Can also be served individually on a grilled using olive oil, portabella mushroom caps)