In a small bowl, whisk together 2.5 tablespoons of olive oil, 1 tablespoon of white vinegar, 2 minced garlic cloves, 1/2 teaspoon of mustard, and 1/2 teaspoon of honey. Add 1/4 teaspoon of red pepper flakes, and season with sea salt and cracked black pepper to taste. Whip until well-emulsified. Set aside.

Bring a pot of salted water to a boil, then stir in 3/4 cup of orzo. Cook for 5-7 minutes until al dente, then drain and toss with 2 tablespoons of olive oil. Rinse under cold water for about a minute to stop the cooking process.

In a skillet over medium heat, add a splash of olive oil. Cook 1 sliced zucchini for 3-5 minutes on each side until tender and slightly caramelized. Season lightly with salt and pepper.

In the same skillet, heat more olive oil if needed. Add the shrimp and cook for 1-2 minutes on each side until pink and opaque. Remove immediately to avoid overcooking.

In a large mixing bowl, combine the cooled orzo, sautéed zucchini, cooked shrimp, and 4 cups of arugula. Crumble in 1/2 cup of feta cheese. Pour the dressing over and toss gently until well-coated.

Before serving, reserve a handful of arugula to fold in gently. Add a sprinkle of lemon zest and 2 tablespoons of chopped fresh parsley on top. Serve immediately or chill for 30 minutes.