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1
Pre-heat the oven to 400 degrees, adjust oven rack to the second rung from the top
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2
Line a large rimmed baking sheet with parchment paper (do not grease the pan)
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3
Rinse shrimp. They should be thawed, de-veined and tails removed
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4
In a medium bowl, with your hands, gently toss the shrimp with the olive oil, salt and pepper.
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5
Evenly spread the shrimp out on the prepared baking sheet.
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6
Bake the shrimp for about 4-5 minutes or until pink. Do not over bake!
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7
Remove from the oven and cool to room temperature.
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8
Bring a large saucepan filled with salted water to boil.
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9
Add the Orzo and cook until al dente, between 6-8 min (I am at altitude so can take me longer to cook pasta).
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10
While the orzo is cooking, finely dice the garlic, red pepper, and red onion and set aside.
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11
The orzo is probably done by the time you dice the garlic, peppers and onions. Drain the orzo well and set aside in a large bowl to cool.
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12
After the orzo has cooled for about 5 min, add 1 TB of olive oil and mix in with a wooden spoon.
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13
Next, chiffonade the basil and chop the parsley.
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14
Stir in the garlic peppers, onions, basil, parsley, 1/2 of the salt and pepper and the shrimp.
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15
For the dressing, combine 5 TB olive oil, 1 TB champagne vinegar, 2 TB fresh lemon juice, 2 tsp cumin, 1 tsp ginger, 1/2 tsp salt, and 1/2 tsp pepper. Whisk until well combined.
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16
Fold gently into pasta.
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17
Serve immediately, or chill for a few hours or overnight.
