Using a vegetable peeler, remove 8 strips of peel from the lemons and set them aside. Juice the lemons into a bowl, discarding the seeds. The lemons should yield ¼ cup of lemon juice.

Bring 2 quarts of salted water to a boil. Pour in the orzo and stir immediately to keep the orzo from clumping. Cook for 9 to 11 minutes or until al dente.

Scoop out ¼ cup of pasta cooking water and set aside. Drain and rinse the orzo and transfer to a deep serving bowl. Drizzle with 2 teaspoons of extra virgin olive oil and a sprinkle of salt.

Meanwhile, heat 1 tablespoon of extra virgin olive oil in a wide pot until very hot. Add the diced celery and onion and cook for 5 minutes until they begin to soften. Add the garlic and cook for 45 seconds until fragrant.

Add the lemon peels and the chicken stock. Season with salt and a pinch of crushed red pepper. Stir in the lemon juice and bring to a boil. Reduce the heat to medium-low and simmer rapidly, uncovered, for 15 minutes. Taste and season with more salt if needed.

Pour the broth into a bowl through a fine mesh sieve and discard the solids. Wipe out the pot and return it to the stovetop. Add the broth, along with ¼ cup of reserved pasta cooking water. Bring to a boil.

Once the broth is boiling, reduce the heat to low and add the shrimp. Cover the pot and poach for 5 to 7 minutes or until the shrimp turn pink and are cooked through. You may need to stir the shrimp once or twice to ensure they cook through. Total cooking time will vary depending on the size of your shrimp. Turn off the heat and set aside.

As the shrimp poach, heat a small skillet over medium heat. Add the pine nuts and cook, stirring often, for 30 to 45 seconds until golden brown and fragrant. Turn off the heat and transfer the pine nuts to a cutting board.

Roughly chop the pine nuts and transfer to a small bowl. Tear half the mint leaves and toss with the pine nuts. Add a pinch of salt and set aside.

Tear the remaining mint leaves and toss with the orzo.

Ladle the shrimp and broth over the cooked orzo. Scatter the pine nut and mint mixture on top. Serve with toasted, crusty bread on the side. Enjoy!