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3/4 pound orzo, cooked al dente
1 giant cucumber, seeded, quartered lengthwise, and sliced
3 inexperienced onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped recent dill, plus further for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus extra for brushing shrimp
Salt and freshly floor pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined
