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
