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Ingredients
  • ¾ tsp. kosher salt, plus more for salting water
  • 1 cup uncooked orzo
  • 1 large shallot, finely chopped (about ¼ cup)
  • ⅓ cup extra-virgin olive oil
  • ¼ cup drained and chopped sun-dried tomatoes in oil
  • ¼ cup chopped fresh dill, plus more for garnish
  • 2 Tbsp. white balsamic vinegar
  • 2 Tbsp. fresh lemon juice (from 1 lemon)
  • 1 ½ tsp. Dijon mustard
  • ½ tsp. grated garlic (from 2 cloves)
  • ¼ tsp. black pepper
  • 1 lb. jumbo peeled and deveined cooked shrimp, tails removed
  • 1 ( 8-oz.) block feta cheese, cut into ½-inch cubes
  • 1 cup sliced English cucumber (from 1 small cucumber), cut into half-moons
Note: Ingredients may have been altered from the original.
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