1. Preheat oven to 400 degrees F.
2. To Cook the Orzo: Fill a large pot with water and 3 tablespoons of Kosher salt and bring it to a boil. Add the orzo and let it simmer, stirring occasionally, until it is al dente, about 9-12 minutes. Drain and place into a large salad bowl.
3. Make the salad dressing: While the orzo is cooking, whisk together lemon juice, olive oil, salt and pepper in a bowl.
4. Pour dressing over the cooked orzo and set it aside.
5. To roast the shrimp: Place shrimp, olive oil, salt and pepper in a bowl and give it a gentle toss. Transfer the shrimp onto a sheet pan in a single layer. Roast in the oven until it is cooked through, 5-6 minutes. Remove the shrimp from the oven.
6. To assemble the salad: Into the bowl with orzo, add cooked shrimp, green onions, dill, parsley, cucumber, and red onion. Give it a toss. Add feta on top. Taste for seasoning and add in if necessary.
7. Cover and refrigerate for at least an hour for flavors to blend. Serve.
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