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So it’s officially summer (finally!)

The last thing I want to do during these hot, steamy summer months  is turn on the oven,

but a gals gotta eat… right?

Roasted shrimp with orzo is easy and delicious. Paired with a glass of chilled white wine -  perfection.

3/4 lb Orzo

2 lbs shrimp – peeled and deveined

1 cup minced scallions – white and green part

1/2 cup red onion – small diced

1 cup (or more!)  fresh herbs of your choice including basil, dill, parsley – chopped

1 – Hothouse cucumber unpeeled, seeded – medium diced

1/2 – 3/4  lb. Pearl or Bocconcini Mozzarella

1/2 cup ( more or less) freshly squeezed lemon juice

1/2 cup (more or less)  good olive oil

Salt and pepper to taste

Cook orzo according to package instructions. Drain and pour into a large bowl. Mix the fresh lemon juice and olive oil with salt and pepper to taste. (check dressing for taste). Pour over the hot pasta and stir well.

Meanwhile drizzle the shrimp with a bit of olive oil, and sprinkle with salt and pepper. Toss to coat. Roast in a 400 degree oven until just done. (Please do not overcook!) Add roasted shrimp to the orzo,  then  add the scallions, onions, cucumbers and herbs. Season to taste with salt and pepper. Gently mix in mozzarella and set aside for one hour to allow flavors to blend. Can be refrigerated overnight. If refrigerated, allow to come to room temp, and check seasoning again before serving.

* For a little added taste I sprinkled a bit of crispy prosciutto over the top. Delicious…. Enjoy!

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