Wow, what a salad! Bright, fresh, and so very flavorful, this Shrimp and Orzo Salad has the perfect combination of protein, blanched vegetables in a savory lemon tarragon dressing. If you’re looking for the perfect main meal salad, this one will not disappoint. It’s also great as a side dish that would pair well with many different entrée’s. The secret to this dish is to not overcook the vegetables or the shrimp. Only a couple of minutes in hot water to blanch the veggies, a few minutes for the shrimp, and then shock them in ice water to stop the cooking process and retain the bright colors! The addition of the snap peas, asparagus (try to find the small, thin spears), the peas (frozen, not canned) and the spinach cut in ultra thin strips (chiffonade) makes this salad so tasty with a surprise in every bite! It’s perfect salad for a holiday buffet and a favorite in January when salads will help us get back on a healthy track. Enjoy!