Lemon Orzo Salad

• 1 1/3 cup orzo (dry)
• 1 lb shrimp (peeled, deveined)
• 1/3 cup extra virgin olive oil, plus more for tossing with shrimp
• 1 1/2 tsp lemon pepper seasoning
• 2 tbsp tahini (runny, or drippy tahini is best)
• 2 tbsp lemon juice, plus the zest from half a lemon
• 1 garlic clove, grated
• 1/2 tsp kosher salt
• 1 1/2 cups cherry tomatoes (halved)
• 1/2 cup pitted kalamata olives
• 1/4 cup chopped parsley
• 1/4 chopped dill
• 1/4 chopped mint
• flaky salt (for garnish)

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1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (about eight to ten minutes). Drain and set aside. Drizzle with a little olive oil to avoid it clumping together.
2. Meanwhile, dry the shrimp well with paper towel. Toss with a drizzle of olive oil and the lemon pepper seasoning. Add a pinch of salt if needed (depends on the type of lemon pepper seasoning used, most have salt added already).
3. Heat a large skillet over medium heat. Once hot, add the shrimp and cook for two to three minutes per side, or until cooked through and bright pink. Remove and set aside.
4. In a jar, or bowl, whisk together the 1/3 cup olive oil, tahini, lemon juice and zest, garlic and salt.
5. In a large serving bowl, add the orzo, shrimp, tomatoes and olives. Pour the dressing over and toss to combine. Add the fresh herbs and toss again.
6. Serve and enjoy. Season with flaky salt and black pepper to taste. Enjoy!