bring a pot with 4 quarts of water and 1 tbsp of kosher salt to a boil. Add orzo pasta and cook until al dente; about 10 minutes. Drain and set aside;
In a small bowl, combine olive oil, red wine vinegar, juice from lemon, minced garlic, salt, pepper and oregano, whisk until combined. Set aside
To cook shrimp, use a 1/4 of the oil vinegar dressing and pour into a bag with shrimp, shake until coated. Take another 1/4 of the oil vinegar dressing and put it in a bowl for basting shrimp while you grill.
With grill pre-heated to about 500 F grill shrimp over indirect heat, basting with the oil vinegar dressing as needed. Cook until opaque. Optionally bring shrimp over direct heat in last minute to give the shrimp a little char.
In a large bowl combine, orzo pasta, remaining oil vinegar dressing, olives, cucumber, tomatoes and bell pepper. Stir until evenly coated. Mix in shrimp and serve. Enjoy!