SHRIMP WITH SHITAKES AND CELERY

PEEL SHRIMP AND DRY BETWEEN LAYERS OF PAPER TOWELS UNTIL READY TO COOK.

PEEL ONION. SLICE LENGWISE IN QUARTERS. SLICE THINLY CROSSWISE.

WASH AND TRIM CELERY STALKS. CUT INTO 1/2-INCH PIECES.

SLICE MUSHROOMS INTO 1/2-INCH PIECES.

JULIENNE PRESERVED LEMON (PEEL ONLY) OR SUBSTITUTE THE ZEST OF ONE LEMON.

BRING A LARGE SAUCEPAN OF WATER TO A BOIL. SALT GENEROUSLY. ADD THE ORZO. IT SHOULD COOK IN ABOUT 8 MINUTES.

PRE-HEAT A LARGE FRYING PAN ON TOP OF THE STOVE FOR 2 MINUTES. ADD 1/2 CUP OLIVE OIL.

WHEN THE OIL SMOKES, LAY THE SHRIMP IN THE PAN IN ONE LAYER. SALT AND PEPPER. COOK 1 MINUTE PER SIDE OR UNTIL THE SHRIMP TURN PINK AND CURL UP. REMOVE TO A BOWL.

REDUCE HEAT TO MEDIUM. ADD THE ONION. COOK ABOUT A MINUTE. ADD THE SHITAKES. SALT AND PEPPER AND STIR TOGETHER WITH THE ONIONS FOR A COUPLE OF MINUTES. ADD MORE OLIVE OIL IF NECESSARY.

ADD THE CELERY AND THE PRESERVED LEMON. STIR FOR ABOUT A MINUTE. THE CELERY SHOULD REMAIN CRUNCHY.

RETURN THE SHRIMP TO THE PAN AND FOLD IN WITH THE MUSHROOMS AND CELERY. SPOON INTO A SERVING BOWL OR PLATTER.

WHEN DONE, DRAIN THE ORZO. STIR BACK INTO THE SAUCEPAN WITH 3 TBSPS OF BUTTER. GARNISH WITH CHOPPED CHIVES.

SERVES 4