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Bring a large saucepan with bone broth a boil, add orzo, and 1 tbsp of olive oil, stir and cook for 7-10 minutes or until it has a firm and chewy texture.
While the orzo is cooking, make the lemon dill vinaigrette: whisk together olive oil, lemon juice, 2 tbsp dill, salt, and pepper in a small bowl.
When the orzo is finished cooking, strain it and set aside to cool. Then toss it with the tomatoes, red onion, 2 tbsp dill, feta cheese, and the lemon dill vinaigrette.
Heat a large skillet with 1 tbsp olive oil on medium-high heat. In a large bowl, toss the shrimp with the olive oil and dill until fully coated.
Add the shrimp to the pan in a single layer without overcrowding the pan, cook 1-2 minutes on each side until the shrimp are pink and opaque. Just before the shrimp are finished cooking, add the butter, white wine, and garlic. Toss the shrimp in the garlic butter for about a minute.
Remove the shrimp from the pan and mix in with the orzo salad. Garnish with the remaining fresh dill.