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1
Mince garlic and in a bowl whisk together with lemon juice, oil, oregano, pepper, and salt to taste.
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2
Shell shrimp and devein, if desired, and add to marinade, stirring to coat well.
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3
Marinate shrimp, covered and chilled, 1 hour.
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4
Prepare grill.
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5
Soak skewers in warm water 30 minutes.
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6
While grill is heating, fill a 6-quart kettle three fourths full with salted water and bring to a boil for orzo.
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7
Trim sugar snap peas.
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8
Chop tomatoes and thinly slice white and pale green parts of scallions.
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9
Finely chop parsley.
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10
Chop garlic and in a blender blend with remaining dressing ingredients until dressing is emulsified.
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11
Stir orzo into boiling water and cook until al dente.
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12
Add snap peas and cook 15 seconds.
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13
Drain pasta and peas and transfer to a large bowl.
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14
Cool pasta 5 minutes and stir in feta, tomatoes, scallions, and parsley.
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15
Add dressing to salad and toss well.
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16
Season salad with salt and pepper.
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17
Thread shrimp onto skewers, discarding marinade.
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18
Grill shrimp on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 1 to 2 minutes on each side.
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19
(Alternatively, grill shrimp in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.)
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20
Push shrimp off skewers into salad and toss gently.
