Instructions: 1. Cook the orzo in salted water for 4 to 5 minutes. Add the beans and continue to cook for 2 minutes or until the beans are crisp-tender. Drain in a colander. Rinse with cold water until cool, Set aside to drain.

2. In a salad serving bowl, combine the ingredients for the dressing. Whisk until well blended. Taste and adjust the balance. The dressing should be highly seasoned. Add the drained pasta and beans, the bell peppers, radish, and dates. Stir and place in the refrigerator to chill for 20 to 30 minutes.

3. About 10 minutes before serving, plate portions of the salad. Cut the shrimp into 1/2-inch dice. Heat a wok or skillet. Spray lightly; add the olive oil and butter; rotate to combine. Add the garlic and cook, rotating the pan, for 20 second. Add the salt, pepper and curry powder. When the curry is warmed (a few seconds), add the shrimp all at once. Let sit in the wok, undisturbed for 2 minutes, or until the contents sizzles again. Stir and saute until no longer pink. Top each salad with a portion of the shrimp and pan sauce. Serve hot or warm with crackers and additional radishes.

Serves 4 appetizers or 2 dinners, 3 lunches.

Description: "green beans, radish, ginger, dates"

NOTES : We only made a few changes to Steven Raichlens High Flavor recipe for curried orzo salad with shrimp. March is not the time for ripe tomatoes; we substituted spicy radish. He used onion: we used garlic. He used more pasta and more of one vegetable. The major change: we prefer our shrimp hot or warm. Theres more flavor. This was very good; pleasing. Would make an interesting first course for a guests.

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