Begin by boiling a large pot of salted water and add your orzo pasta, cooking according to package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the orzo in a colander and rinse briefly under cold water. Set the warm orzo aside in a large mixing bowl for later use.

While the orzo is still warm, add freshly squeezed lemon juice and zest from 2-3 lemons into the mixing bowl, followed by a generous drizzle of olive oil. Toss gently to evenly coat the orzo, allowing it to absorb the bright flavors.

In a separate bowl, combine shrimp with paprika, chili flakes, garlic powder, salt, and pepper. Preheat your grill or grill pan over medium-high heat and cook the shrimp for 2-3 minutes on each side until cooked through and slightly charred.

Fold in chopped cucumber, red onion, and tomatoes into the dressing-coated orzo. Add fresh herbs like dill, parsley, and mint, along with crumbled feta cheese. Gently mix everything until well combined.

Serve your salad fresh on its own or over a bed of greens for a lighter meal option. Store in an airtight container in the refrigerator if preparing for later, keeping additional vegetables separate.