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Orzo Salad with Shrimp and Lemon Dressing Recipe


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     Orzo Salad with Shrimp and Lemon Dressing

Category   Entrees - Maindishes
Sub Category   None

1/4 cup extra-virgin olive oil
1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 1 large lemon)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 cup uncooked orzo
8 ounces fresh asparagus, trimmed and diagonally sliced into 1-inch pieces (about 1 cup) 4 ounces
4 ounces fresh sugar snap peas, trimmed (about 1 cup)
1 cup fresh or frozen English peas (thawed i
12 ounces medium peeled, deveined raw shrimp
1/4 cup coarsely chopped fresh chives
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh tarragon

DirectionsInstructions Checklist Step 1 Whisk together oil, zest, juice, salt, and pepper in a small bowl. Set aside. Step 2 Prepare orzo according to package directions, omitting salt and fat; drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes. Step 3 While orzo cooks, bring a large saucepan of water to a boil over high. Add asparagus and sugar snap peas to boiling water. Cook until bright green and tender-crisp, about 2 minutes. Add English peas, and stir until softened, about 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.
Step 4 Add shrimp to boiling water. Cook until opaque, about 3 minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let stand until chilled, about 3 minutes; drain. Step 5 Toss together shrimp-vegetable mixture with orzo; drizzle with dressing. Add chives, parsley, and tarragon, and toss to combine. Serve at room temperature or chilled.

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