Orzo and Shrimp Salad with Asparagus

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.