Shrimp, Feta, and Minted Orzo Pilaf

1 1/2 TB olive oil
1 medium red onion, chopped
2 garlic cloves, minced
1 teas dried oregano
1/2 teas. coarsely ground black pepper
1/2 lb. peeled and deveined large shrimp (12-14 shrimp)
1/2 cup bottled clam juice
1/2 cup dry white wine or additional clam juice
1/4 cup chopped fresh mint, plus 2 TB
1/4 cup sliced black olives, preferably Greek olives
1 1/2 cups (about 1/2 lb.) orzo
1 cup frozen baby peas
1 cup (about 1/4 lb.) feta cheese, crumbled

1. Preheat broiler or prepare a barbecue fire.
2. In a large, preferably nonstick skillet, heat the oil and cook the onion over medium-low heat, stirring often until softened, about 5 minutes.  Add the garlic, oregano, and pepper and cook for 1 minute.  Remove the pan from heat, add shrimp, and toss them in oil mixture to lightly coat.  Thread the shrimp onto four metal skewers and set aside.  Add the clam juice and wine to the skillet and simmer over medium heat until slightly reduced, about 5 minutes.  Stir in the mint and olives. 
3.  Meanwhile, cook the pasta in a large pot of boiling salted water until nearly tender, about 7 minutes.  Add the peas and cook until the pasta is al dente and the peas are cooked, about 2 minutes longer.  Drain well and add to the sauce in the skillet.
4.  Broil or grill the shrimp about 4 inches from the heat source, turning once until cooked through, about 5 minutes.
5.  To serve, add the feta to the orzo and toss lightly to mix.  Remove the shrimp from the skewers and arrange on top of the orzo pilaf.

Omit shrimp to use as a side dish

From 'Family Health Cookbook' by the American Medical Association

*I didn't have white wine in the house, so I used all clam juice- it tasted fine, but I'd definitely suggest going for the wine if you have it on hand.  I also used dried mint leaves (maybe 1.5 - 2 teas.) in place of the fresh, and that worked as well.

Also tastes great cold!!!