Name: Cold Orzo Salad with Shrimp
Ingredients: 2 c Raw orzo cooked until tender and drained; 10 oz Frozen tiny peas quickly cooked & drained; 8 oz Pitted black olives thinly sliced; 2 lg Red bell peppers seeds & membranes removed finely chopped; 3/4 lb Med-small shrimp; peeled, deveined and cooked, cut into thirds (remove a few whole for garnish); 1 md Red onion peeled and finely chopped; 1/2 c Minced flat-leaf parsley; 3/4 c Extra virgin olive oil; 5 tb Red wine vinegar; 1/2 Garlic clove peeled and minced; Salt; Freshly ground black pepper; Cherry tomatoes; for garnish; Olive slices; for garnish

[Saying] “yes” might be very unwise. It might not be the best way to repay our debt of love. Saying “yes” to one task might keep us from another that is more important. It might mean that we will do something that someone else could have done better. It might mean that we will entrench the sin patterns of other people. It might mean that we interpret the church egocentrically rather than as a body, thinking, “If I don’t do it, nobody will.”

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Salads, Pasta, Seafood	8	Servings

INGREDIENTS

2	c	Raw orzo cooked until tender and drained
10	oz	Frozen tiny peas quickly cooked & drained
8	oz	Pitted black olives thinly sliced
2	lg	Red bell peppers seeds & membranes removed finely chopped
3/4	lb	Med-small shrimp; peeled, deveined and cooked, cut into thirds (remove a few whole for garnish)
1	md	Red onion peeled and finely chopped
1/2	c	Minced flat-leaf parsley
3/4	c	Extra virgin olive oil
5	tb	Red wine vinegar
1/2		Garlic clove peeled and minced
		Salt
		Freshly ground black pepper
		Cherry tomatoes; for garnish
		Olive slices; for garnish

INSTRUCTIONS

IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers,
shrimp, onion and parsley. Pour the olive oil over the salad and mix well.
Add the vinegar, garlic, salt and pepper and taste to adjust the
seasonings, adding more vinegar or oil sparingly as needed. Don't make the
salad too moist. Spoon the mixture into a mixing bowl just large enough to
hold the salad, packing it down slightly, cover and chill thoroughly.
Unmold the salad onto a serving platter and garnish with cherry tomatoes
and black olives. Split the reserved shrimp in half lengthwise and place
them on the top for decoration.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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