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1
Bring a large pot of salted water to boil.
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2
Add the olive oil to a large saute pan and set over moderate heat.
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3
Add the red bell pepper, yellow onion, mushrooms, shallot, 2/3 of the minced garlic, oregano, black pepper and salt and saute for 5-7 minutes.
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4
When the vegetables just begin to soften, cover the pan and remove from the heat.
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5
Add the orzo to the boiling water and cook according to the package directions for al dente.
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6
Remove the pits and scrape the avocado flesh into a medium mixing bowl.
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7
Add the lemon juice and mash with a fork until it is creamy.
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8
In a medium saute pan, melt the butter, add the reserved minced garlic and the shrimp and saute until the shrimp are pink and starting to become firmer in texture (about 1 1/2 minutes per side).
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9
Add the white wine and red pepper flakes to the saute pan and cook over medium heat for another 3 minutes.
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10
Drain the cooked orzo and add it to the pan of sauteed vegetables.
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11
Stir in the mashed avocado and chicken broth and mix all together well.
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12
Set the pan over medium heat, stirring frequently for 5 minutes to heat through.
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13
Spoon the orzo into a large serving bowl or platter.
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14
Spoon the shrimp over the orzo, then drizzle the remaining wine, butter and garlic sauce over the top.
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15
Garnish the top by sprinkling feta cheese, basil and toasted almonds over all.
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16
Serve warm, room temperature or chilled.
