Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Red Wine Vinegar |
| 1 teaspoon | Dried Basil |
| 1 teaspoon | Olive Oil |
| ½ teaspoon | Salt |
| ½ teaspoon | Dried Oregano |
| ¼ teaspoon | Pepper |
| 1 cup | Uncooked Orzo |
| 2 cups | Tomato; Seeded And Diced |
| 1 cup | Frozen Green Peas; Thawed |
| ½ cup | Purple Onions; Finely Chopped |
| ¼ cup | Chopped Fresh Parsley |
| 1 pounds | Medium Shrimp; Cooked And Peeled |
| \N \N | Boston Lettuce Leaves; Optional |
Combine first 6 ingredients in a large bowl. Stir well; set aside. Cook orzo according to package directions, omitting salt and fat. Drain well.
Add orzo and remaining ingredients to vinegar mixture, and toss well. Cover and chill. Serve in a lettuce lined bowl, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Sep 25, 1999, converted by MM_Buster v2.0l.