Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Raw orzo - (remove a few whole
- cooked until tender - for garnish)
- and drained 1 md Red onion
10 oz Frozen tiny peas - peeled and finely chopped
- quickly cooked drained 1/2 c Minced flat-leaf parsley
8 oz Pitted black olives 3/4 c Extra virgin olive oil
- thinly sliced 5 tb Red wine vinegar
2 lg Red bell peppers 1/2 Garlic clove
- seeds membranes removed - peeled and minced
- finely chopped Salt
3/4 lb Med-small shrimp; peeled, Freshly ground black pepper
- deveined and cooked, Cherry tomatoes; for garnish
- cut into thirds 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.

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