1lb.raw shrimppeeled and deveined, preferably large or extra large (or pre-cooked, see notes)
2green onionswhite and green parts, thinly sliced
1cupchopped tomatoesoptional, any kind will do
extra herbs and olive oil for servingoptional
Cook orzo according to directions in salted water. During the last two minutes of cooking, add the frozen corn to the water. Drain the corn and orzo together and run cool water over it until it's sufficiently cooled, shaking off any excess water as best you can when you're done rinsing. Meanwhile, while the orzo is cooking, make the dressing and cook the shrimp.
In the bottom of a large bowl, mix together the olive oil (1/4 cup), lemon zest and juice, the fresh herbs (1/4 cup), crushed red pepper (1/4 teaspoon), minced garlic (1 small clove), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and honey (1 tablespoon).
Pat shrimp dry with a paper towel. In a medium bowl, mix the shrimp with 2 tablespoons of the dressing, along with another pinch of salt and pepper.
Heat a nonstick skillet over medium-high for about one minute, then cook the shrimp for 2-3 minutes on each side until fully cooked (you may need extra oil in addition to the dressing if you use another kind of skillet).
Add the cooled, cooked orzo and corn, the cooked shrimp, the sliced green onions, and the chopped tomatoes (if using) to the large bowl with the dressing. Toss to coat.
Serve immediately, garnished with extra herbs and olive oil if you want. See notes for making ahead of time.
Ingredient substitutions: 1/4 cup red onion may be substituted for the green onions. sugar may be substituted for the honey. 2 tablespoons vinegar (such as red wine) may be substituted for the lemon juice and zest. Other frozen veggies like peas or lima beans can be substituted for the corn. Other small pasta can be substituted for the orzo. 1-2 tablespoons of chopped sun dried tomatoes packed in oil can be used in place of the fresh tomatoes.
Crumbled feta cheese or another cheese would be a delicious addition!
Precooked shrimp may be used in place of raw- just add them as is to the mix. This is a great way to use up leftover grilled shrimp.
To thaw frozen shrimp quickly, soak them in cool water or run cool water over them in a colander, until defrosted.
To use dried herbs: substitute a heaping tablespoon of dry herbs, or a mix like Italian seasoning or Herbs de Provence, in place of the fresh.
If you're making this in advance: reserve half the dressing in a separate container in the fridge. Mix in just before serving, as the salad may dry out as it sits in the fridge. Or, just drizzle with more olive oil and adjust seasoning right before serving if it seems dry.
If using a large, juicy tomato: try patting the pieces dry with a paper towel before adding, as too much juice will dilute the salad dressing and make it watery. Cherry or grape tomatoes should be fine as is.