2 tablespoons butter
3 tablespoons olive oil, divided
1 1/2 tablespoons minced shallots
1/3 cup canned tomatoes, drained, diced
6 to 3 cloves garlic, minced
2 teaspoons fresh oregano, chopped
1 pound large shrimp, peeled and deveined
6 sun-dried tomato halves in oil, drained and chopped
1 1/2 cups feta cheese, crumbled
1/2 cup Kalamata olive, pitted
1/2 teaspoon fresh ground black pepper
1 1/2 cups orzo, uncooked
3 tablespoons chopped fresh basil

Melt butter in a large skillet over medium-high heat;
add 2 tablespoons olive oil. add shallot, and cook
stirring constantly, until tender. Stir in tomatoes,
garlic, and oregano. Add shrimp and dried tomato;
cook 3 to 5 minutes or until shrimp turn pink.
Sprinkle with feta cheese, olives and pepper.

Meanwhile cook orzo according to package directions;
drain well. Transfer orzo to a large serving bowl.
Add remaining 1 tablespoon olive oil and basil;
toss well. Spoon shrimp mixture over orzo.
Serve immediately