In the kitchen: Shrimp Salad

R started a new job a couple of months ago and one giant downside is the lack of "hot" meals during lunch.  Because he travels and works onsite there isn't a communal break room with a microwave.  He quickly tired of fast food and usually takes sandwiches / chips for lunch.  I'm trying to find delicious recipes that he will love that are great cold...enter Ina Garten's shrimp salad. 

Years ago I worked at a fine foods market and we had the best shrimp salad, I fully believe that recipe was derived from Ina's version because they taste so similar.  It'll be a great change from the standard turkey or peanut butter sandwich.

Here is the link for Ina's version.  My version with only minor tweaks:

1 pound jumbo shrimp, peeled and deveined
S and P
3/4 cup orzo pasta
1/2 cup lemon juice
1/2 cup olive oil
1/2 cup red onion, chopped
1/2 cup white onion, chopped (this is what I had on hand, Ina uses scallions)
1 small cucumber, peeled and chopped
1 small container of feta cheese
1/2 cup chopped fresh dill
Spray Pam cooking spray into a pan and place over medium low heat.  Add shrimp, salt and pepper.  Cook 3-5 minutes until just pink but don't over cook.  Bring a pot of water to a boil and add orzo pasta, cook to package directions and drain water.  In a small bowl whisk salt, pepper, olive oil, and lemon juice to great a dressing.  Add the dressing to the cooked pasta and shrimp.  Add cucumber, red onion, onion, feta cheese, and dill.  Mix to incorporate and refrigerate.  I served mine on a bed of mixed arugula and spinach.