Greek Orzo and Shrimp Salad with Mustard Dill Vinaigrette (Holland America)

3/4 pound orzo, cooked al dente

1 large cucumber, seeded, quartered lengthwise and sliced

3 green onions, thinly sliced

1 pint grape tomatoes, halved

1/4 cup chopped fresh dill, plus extra for garnish

1/4 cup white wine vinegar

3 tablespoons Dijon mustard

1/2 cup olive oil, plus additional for brushing shrimp

salt and freshly ground pepper

3/4 pound feta cheese, crumbled

16 medium shrimp, peeled and de-veined

Combine orzo, cucumber, green onions and tomatoes in a large bowl. Place dill, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.

Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 plates and top with 4 shrimp. Garnish with additional dill if desired.