ORZO with SHRIMP, BLACK OLIVES & FETA

I LOVE Orzo! Cold or hot, plain or fancied up.  Here's one of my latest ways to enjoy it. Serves 2.

4 oz Orzo
10 Shrimp (size 31/35) (pre-cooked)
2 oz Feta Cheese (I used Goat Feta)
10 Oil Cured Black Olives
1 (6oz) jar GRILLED and marinated Artichokes
2 handfuls fresh Spinach
1/2 a lemon (zest and juice)
1-2 cloves minced garlic
Red pepper flakes to taste

Cook Orzo according to the directions on the package.  While it is cooking heat a teaspoon of olive oil in a large skillet over medium-high heat and just before it starts smoking add shrimp in a single layer. Cook without stirring for 1 minute. Flip the shrimp to the other side and cook 1 minute more.  Just before the minute is up, add garlic and red pepper flakes to cook for 30 seconds. Remove shrimp to a plate and let cool a bit.  When cool enough to handle, chop into bite-sized pieces.

Zest the half a lemon (before you cut it in half). Pit and chop the olives into small, but not too small pieces and set aside. Give the grilled artichokes a few chops to make them bite sized. The spinach can be chopped or not; I don't.

When Orzo is done cooking, drain well (do not rinse) and add the spinach right away so that the heat of the cooked Orzo will wilt the spinach-- mix well.  Then add the artichokes, shrimp, olives and feta and combine everything gently and well.  Add the lemon juice and the zest.  Season with salt and pepper, but remember the olives are very salty, so go easy. You're ready to eat immediately.  Any leftovers can be refrigerated and eaten cold the next day.