YUM-YUM.  Light and Filling. This is a great recipe from Food Network. Can you tell I’m into quick and easy?

Spinach-Orzo Salad With Shrimp

Kosher salt

1/2 cup orzo

4 cups spinach, thinly sliced

10 medium radishes, quartered

1 small cucumber, peeled, seeded and diced

1/2 red onion, quartered and thinly sliced

1/4 cup pitted oil-cured olives, chopped

1/2 cup packed fresh mint, chopped

1/2 cup packed fresh parsley, chopped

1/3 cup plus 2 tablespoons fresh lemon juice

1/3 cup plus 2 tablespoons extra-virgin olive oil

Freshly ground pepper

1 pound medium shrimp, peeled and deveined

1/2 cup crumbled feta cheese

Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.

Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.

Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.

Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.

Per serving: Calories 672; Fat 35 g (Saturated 7 g); Cholesterol 238 mg; Sodium 576 mg; Carbohydrate 32 g; Fiber 5 g; Protein 36 g