Ingredients

• 2 cups lemon juice
• 3 tablespoons finely chopped fresh dill
• 2 sticks unsalted butter, slightly softened
• Salt
• 1 teaspoon grated lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 1 tablespoon finely chopped fresh dill
• 2 cloves garlic, finely chopped
• Salt and freshly ground pepper
• 1 pound orzo pasta, cooked al dente, drained
• 6 ounces feta cheese, crumbled
• 1 large yellow pepper, finely diced
• 1 large red pepper, finely diced
• 1/2 cup kalamata olives, pitted and quartered
• 2 scallions, finely sliced
• 1 tablespoon finely chopped fresh oregano
• 40 jumbo shrimp, peeled and deveined
• Olive oil
• Salt and freshly ground pepper

Instructions

1. Special equipment: 8 medium wooden skewers, soaked in water
2. Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
3. Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper to taste.
4. Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.