INGREDIENTS:  
1 cup uncooked orzo   
1 tablespoon plus 1 teaspoon,
  olive oil   
Salt and pepper   
2 cloves garlic, minced   
20 large shrimp, peeled and, 
  deveined; tails left on   
1/4 cup finely chopped fresh,
  flat-leaf parsley   
Juice and zest of 1 lemon   
1 cup dry white wine   
5 tablespoons unsalted butter   
1 tablespoon capers, rinsed

DIRECTIONS: 
Bring a medium saucepan of salted 
water to a boil. Add orzo; cook until 
al dente, using cooking time suggested 
on package. Drain; toss with 1 teaspoon 
oil, and add salt and pepper to taste.   
 
Meanwhile, heat remaining oil in a large 
skillet. Add garlic; cook over low heat 
for 1 minute. Add shrimp, salt and pepper 
to taste, and 2 tablespoons parsley; cook 
for 3 to 4 minutes. Turn, and cook for 3 
minutes more, or until opaque. Remove 
from pan, and keep warm.   
 
Add lemon juice and wine to skillet. Bring 
to a boil, lower heat, and reduce by half,
about 2 minutes. Remove from heat. Add 
remaining parsley; stir in butter, lemon 
zest, and capers. Adjust seasonings. Pour 
over shrimp, and serve on a bed of orzo.

Serves 4