Recipe - Cold Orzo Salad With Shrimp

2 cup Raw orzo
cooked until tender
and drained
10 ounce Frozen tiny peas
quickly cooked & drained
8 ounce Pitted black olives
thinly cut or sliced up
2 lg Red bell peppers
seeds & membranes removed
finely chopped
Three fourths pound Medsmall shrimp; peeled,
deveined and cooked,
cut into thirds
(remove a few whole
for garnish)
1 md Red onion
peeled and finely chopped
One half cup Minced flatleaf parsley
Three fourths cup Extra virgin olive oil
5 tablespoon Red wine vinegar
One half Garlic clove
peeled and minced
Salt
Freshly ground black pepper
Cherry tomatoes; for garnish
Olive slices; for garnish

IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers,
shrimp, onion and parsley. Pour the olive oil over the salad and mix well.
Add the vinegar, garlic, salt and pepper and taste to adjust the
seasonings, adding more vinegar or oil sparingly as needed. Don't make the
salad too moist. Spoon the mixture into a mixing bowl just large enough to
hold the salad, packing it down slightly, cover and chill thoroughly.
Unmold the salad onto a serving platter and garnish with cherry tomatoes
and black olives. Split the reserved shrimp in half lengthwise and place
them on the top for decoration.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini