¼ cup extra-virgin olive oil
1 tsp lemon zest plus 3 tbsp fresh juice (from 1 large lemon)
1 ½ tsp kosher salt
½ tsp black pepper
1 cup uncooked orzo
8 ox fresh asparagus, trimmed & diagonally sliced into 1-inch pieces (1 cup)
4 oz fresh sugar snap peas, trimmed (1 cup)
1 cup fresh or frozen English peas (thawed if frozen)
12 oz medium peeled, deveined raw shrimp
¼ cup coarsely chopped fresh chives
¼ cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh tarragon

1. Whisk together, oil, zest, juice, salt, and pepper in a small bowl and set aside.
2. Prepare orzo according to the package directions, omitting salt and fat; drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
3. While orzo cools, 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 two 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 a saucepan.
4. Add shrimp to boiling water. Cook until opaque, about three minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let’s stand until chilled, about three minutes, drain.
5. Toss together shrimp – vegetable mixture with orzo; drizzle with dressing. Add chives, parsley, tarragon, and tossed combined. Serve at room temperature or chilled.