So glad I found this thread! I'm training for my first full marathon this November (with my fiance who roller blades along beside me as my coach ), but our dinners are disasters. We work so much, get home about 7 p.m. with our commutes. We go run/roller blade and it's 8:30 before we're even thinking about dinner. Thanks everyone for the inspirational recipes! Can't wait to try some of them! This is one I'm taking to a family reunion cook-out this weekend (you could make it low-carb by omitting the orzo or substituting with something like Dreamfield's pasta, but I'm more of a calorie counter). It's Ina Garten's recipe, but I make it a little different: Shrimp Orzo Pasta Salad Ingredients Kosher salt Good olive oil 3/4 pound orzo pasta (rice-shaped pasta) 1/2 cup freshly squeezed lemon juice (3 lemons) Freshly ground black pepper 2 pounds (16 to 18 count) shrimp, peeled and deveined 1 cup minced scallions, white and green parts 1 cup chopped fresh dill (I use about half this much) 1 cup chopped fresh flat-leaf parsley (I use about half this much) 1 hothouse cucumber, unpeeled, seeded, and medium-diced 1/2 cup small-diced red onion 3/4 pound good feta cheese, large diced Directions Preheat the oven to 400 degrees F. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook! Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. I almost always grill the shrimp (I just like the charred bits on the outside) and add roasted/grilled corn on the cob that I take a knife down and take the little kernels off.