Roasted Shrimp and Orzo

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This pasta salad is a staple during warmer months at our place. It's easy to throw together and there's something so appealing about a dish that can be served immediately or eaten cold several hours later. All of the herbs and textures complement each other and I love a good lemon vinaigrette that ties it all together. We serve it embarrassingly often and since it's enough for a party of six, it's a great way to ensure you'll have leftovers for the remainder of the week.

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