Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain
again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill
, lemon zest and juice, and toss to coat. Season with salt and pepper.
Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp
to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice
. Add the shrimp to the orzo
and toss. Taste the salad and season with more salt and pepper if desired.