This is a fun mash-up of rice pilaf, a classic Greek salad, and a simple, delicious scampi.
In a medium saucepan, melt the butter over medium to medium-high heat. Add the orzo. Cook, stirring often, until golden brown, 2 to 3 minutes. Add the rice; season with salt and pepper. Add the stock. Bring to a boil. Reduce heat to low. Cover and cook for about 12 minutes. Add the onion and bell pepper. Cook until the rice is tender, about 5 minutes more. Remove from heat. Fluff with a fork. Transfer to a shallow bowl.
In a large skillet, heat the oil, three turns of the pan, over medium-high to high. Add the shrimp; season with salt. Cook, turning once, until the shrimp are pink, lightly browned at the edges, and opaque in the centers, about 3 minutes. Add the oregano, garlic, and crushed red pepper. Cook, tossing often, until fragrant, about 2 minutes more. Add the vermouth. Cook until evaporated, about 2 minutes. Remove from heat. Add the lemon juice.
Mix the tomatoes, parsley, feta, olives, and pepperoncini into the rice. Top with the shrimp.
