Orzo and Shrimp Salad with Asparagus

This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!

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Peel shrimp, reserving the shells.In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning.When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.

Bring water to a boil in a Dutch oven over high heat.Add shrimp shells, boil for 5 minutes, then strain out shells and discard.Stir in the orzo and cook for 5 minutes.Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.Drain into a mesh sieve, and rinse in cold water.

Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated.Pour over pasta mixture and toss well; season to taste with salt and pepper.Chill for 2 hours.

Orzo and Shrimp Salad with Asparagus

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