Fill a large pot with water and add some oil and bring it to a boil. Add the orzo pasta and cook until al dente, around 9-11 minutes. Drain and let it cool.
While the pasta is cooking, prep and chop all the vegetables.
Season the shrimp with salt and pepper.
In a large sauté pan, add the olive oil and cook the shrimp until its pink and opaque. Set it aside.
In a large clear bowl, add the orzo pasta, shrimp, tomatoes, cucumbers, dill, parsley, and gorgonzola cheese. Drizzle with good olive oil and lemon juice and sprinkle with salt and pepper.
Gently mix all the ingredients together, cover with plastic wrap and set it in the fridge for at least 1 hour.
When you're ready to serve, taste it again for seasoning and add more gorgonzola cheese, salt and pepper if necessary.
Best served at room temperature so remove it from the fridge ahead of time, before serving.