Preheat your oven to 400°F (200°C). Peel and devein the raw shrimp. Toss them with oil, salt, and pepper on a pan. Roast for 6 minutes until they are pink.

Bring a large pot of salty water to boil. Add the orzo pasta to the water. Cook for 8 to 10 minutes until tender. Drain the water and move to a bowl.

Whisk the lemon juice and olive oil together. Add the lemon zest and a pinch of salt. This dressing will be very bright and tangy.

Pour the dressing over the hot orzo pasta. Stir it well so the pasta absorbs the flavor. Let the pasta cool to room temperature.

Dice your cucumber into very small squares. Finely mince the red onion and the herbs. Fresh dill is very important for the scent.

Add the roasted shrimp to the cooled pasta. Stir in the cucumbers, onions, and fresh parsley. Mix everything gently with a large spoon.

Sprinkle the crumbled feta cheese over the top. Toss it one more time very lightly. You want the cheese to stay in chunks.

Let the salad sit for at least one hour. This allows the flavors to blend together well. Serve it cold or at room temperature.