Ingredients
1 pound uncooked large shrimp, peeled and deveined1/4 cup olive oil2 garlic cloves, minced1/4 teaspoon salt1/4 teaspoon pepper1/4 cup white wineSALAD:3/4 cup uncooked orzo pasta1 medium tomato, seeded and chopped1 small green pepper, chopped1/2 cup chopped peeled cucumber1/4 cup chopped red onion1 tablespoon minced fresh cilantro1 can (2-1/4 ounces) sliced ripe olives, drained, optional2 tablespoons lemon juice1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes.
Heat a large skillet over medium-high heat. Using a slotted spoon, add shrimp; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold.
Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.
