Once water is boiling, add orzo and cook until al dente, 6-10 minutes.

Remove from burner. Drain in a colander/strainer and rinse with cold water until cooled.

While orzo cooks, continue recipe.

Trim cucumber and slice thinly.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Coarsely chop dill (no need to stem).

Peel and quarter shallot. Slice 3/4 into thin strips and mince the remaining 1/4. Keep sliced shallots and minced shallots separate.

Pat shrimp dry and season all over with a pinch of salt and pepper.

In a mixing bowl, combine minced shallots, vinegar, honey, and onion salt.

While constantly whisking or stirring vigorously, slowly pour in 2 Tbsp. olive oil until dressing is combined and smooth. Set aside.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sliced shallots to hot pan and stir occasionally until starting to soften, 1-2 minutes.

Add shrimp and cook until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner.

If desired, let shrimp cool slightly, and coarsely chop.

Add orzo, cucumbers, tomatoes, dill, cheese, and shrimp to bowl with dressing. Toss to combine. Taste, and season with salt and pepper, if desired.

Plate dish as pictured on front of card. Bon appétit!