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Cook the orzo in salted water until al dente. Note: the water should be as salty as the sea as it's your only chance to flavor the orzo. Salt the water after it comes to a boil, stir, and add in the orzo.
In the meantime, work on the dressing by adding olive oil, lemon juice and zest, dill, mustard, salt, and pepper to a glass measuring cup. Stir until fully combined. If you're making shrimp, reserve a few tablespoons of this dressing to coat the shrimp.
Add the cooked orzo to a large bowl, and, while still warm, pour the dressing on top and stir. Crumble in some feta (measure with your heart) and stir again.
I thawed peeled and deveined jumbo black tiger shrimp and patted them dry. I added some of the reserved dressing and tossed them into that dressing.
Heat a pan over medium-high heat. The pan should be hot before adding in the shrimp.
Add the shrimp making sure to space them apart. Cook on each side for 1 to 2 minutes. You do not want to overcook them so be sure to take them off the heat as soon as they turn pink and curl up.
Toss the shrimp in with the lemon orzo and enjoy!