Greek Shrimp and Orzo

2 lemons, 1 thinly sliced
2 Tbsp plus 1 tsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
2 sprigs fresh oregano, finely chopped
1 lb jumbo shrimp peeled and deveined
1 green bell pepper, chopped
1/2 medium red onion, chopped
1/4 cup kalamata olives, coarsely chopped
1 pint cherry tomoatoes, halved
1/4 cup parsley, chopped
3 oz. Greek Feta, crumbled
1 tbsp chopped hot banana peppers
1 cup orzo, uncooked
salt and pepper to taste

Place 2 cloves garlic, 1 thinly sliced lemon, red pepper flakes, oregano, 1 tbsp olive oil, and shrimp in a large zip lock back. Toss to coat and set aside to marinate approx 10 minutes.
Meanwhile, cook orzo according to package directions. While pasta cooks, spray a large skillet with olive oil cooking spray and saute red onion and bell pepper ofer medium high heat for 5 minutes. Season with salt and pepper to taste. Add remaining 2 cloves garlic to pan and cook for 1 minute, then add olives and tomatoes and cook for 1 - 2 minutes more. Drain the orzo and toss in a serving dish with the sauted vegetables, parsley, feta, and hot peppers. Drizzle with remaining 1 tsp of olive oil. In same skillet, over medium high heat, add shrmp with lemon slices and marinade. Cook for 5 to 6 minutes until pink, turning with tongs. Squeeze juice of second lemon over pan. Top Orzo mixture with the shrimp and lemons. Serves 6.