Mediterranean Shrimp & Orzo

1 box orzo
chicken broth
juice & zest of 1 lemon
1 Tbsp dried dill
3 cloves garlic, minced
1 cup kalamata olives, chopped
1 cup feta, crumbled
1 bag fresh baby spinach, chopped
1 pound peeled raw shrimp
juice of 1 lemon
1 Tbs olive oil
1 clove garlic, minced

Preheat oven to 400 degrees
Cook the orzo al dente per package directions, but use chicken broth,lemon juice, zest, dill, and garlic instead of water. 
Once cooked, stir in  olives, feta, and baby spinach and stir until baby spinach is wilted.
Pour orzo mixture into a greased 13x9 baking dish
In a large bowl, toss shrimp with lemon juice, olive oil, and garlic (some crushed red pepper would be good too if you don't mind spice)
Spread shrimp in an even layer over orzo in pan.
Bake uncovered for 20 minutes or until shrimp are cooked through