Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        dressing: drained -- tossed with
     1/4  cup           dill -- fresh, packed and
   1      teaspoon      vegetable oil -- chilled
   2      tablespoons   dill -- fresh packed
   3 1/2  ounces        feta cheese -- crumbled
   1 1/2                garlic cloves
   1      large         tomato -- ripe, seeded, diced
   3      tablespoons   olive oil
   3      tablespoons   lemon juice -- fresh
  12                    kalamata olives -- pitted, chopped
   1 1/2  tablespoons   red wine vinegar
     1/2  teaspoon      salt
   2                    green onions -- sliced
                        pepper -- freshly ground
                        red leaf lettuce
                        ***salad***
                        dill sprigs -- fresh
   1      pound         large shrimp -- peeled, cooked
                        kalamata olives
     3/4  cup           orzo -- cooked, rinsed,

Preparation:

For dressing: Place the dill in the work bowl of a food processor. With machine running, drop garlic through feed tube and process until minced. Scrape down the sides of the bowl. Add oil, lemon juice, vinegar and salt. Season with pepper. Process until blended, about 5 seconds. Transfer dressing to large bowl. For salad: Add shrimp, orzo, feta, tomato, chopped olives and onions to dressing. Toss gently to combine. (Salad can be prepared 3 hours ahead. Cover and refrigerate.) Adjust seasoning. Line serving plates with lettuce. Mound salad decoratively atop lettuce. Garnish with dill sprigs and olives.