1. Pat shrimp dry with paper towels. In a medium bowl, combine shrimp, lemon zest, lemon juice, mint, salt and pepper. Set aside to marinate.

2. In a Dutch oven, heat 1 tablespoon olive oil over medium-high. Add onion and cook 4 to 5 minutes, stirring occasionally, until softened. Add orzo and garlic and cook, stirring often, until orzo is toasted, about 2 minutes. Add vinegar and simmer until liquid is absorbed. Add tomato, broth, salt and pepper. Stir to combine.

3. Bring mixture to a boil. Cover and reduce heat to medium-low. Simmer until pasta is cooked and liquid is absorbed, 10 to 12 minutes.

4. Add shrimp with marinade in an even layer on top of orzo. Cover and cook until shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, about 2 minutes more. Stir in tzatziki and serve immediately.

Hannaford fresh Magazine, May-June 2023