Bring two cups water to a boil, add olive oil and orzo. Cook until orzo is al dente, about 12 minutes. Drain and rinse pasta, cool to room temperature.
Cook the Shrimp:
Place 6 colossal shrimp on a plate, coat with olive oil and Seafood Spice. Heat skillet to medium high and place shrimp in skillet, spice side down. Cook for one minute, flip, cook on second side for one minute
remove from skillet, keep warm.
Make the Sauce:
Add minced onions and garlic to the same skillet with some olive oil, cook until onions are transparent. Deglaze the pan with sherry, add lobster stock. Reduce liquid by half its volume.
Add cream to sauce pan, bring to boil and allow to reduce by one third. Add orzo a little at a time stirring with each addition. Add grated parmesan cheese, spring onions, stir. Pour orzo onto serving plate, top with cooked shrimp and parmesan cheese.