Shrimp & Orzo Salad with Feta and Spring Greens

Orzo and Vegetables
1 Bring a large pot of salted water to a boil.
2 Cook the orzo according to package instructions until al dente.
3 In the last 2 minutes of cooking, add the asparagus, peas, and snap peas right into the pot to quickly blanch.
4 Drain everything and rinse under cold water to stop the cooking. Set aside.
Dressing
6 In a small bowl or jar, whisk together the mayo, Dijon mustard, chopped basil, honey, vinegar, grated garlic, lemon juice, and lemon zest.
7 Slowly add in the olive oil while whisking until emulsified.
8 Season with salt and pepper to taste.
Shrimp
10 In a large skillet, heat butter and olive oil over medium heat.
11 Add the minced garlic and cook for 30 seconds until fragrant.
12 Deglaze with the white wine and let simmer for 1-2 minutes to reduce slightly.
13 Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until just pink.
14 Remove from heat.
15 Save the extra drippings from the pan and top with the shrimp.
16 Season with lemon juice, black pepper, and finish with chopped fresh parsley.
Assemble the Salad 
18 In a large mixing bowl, toss the cooked orzo and blanched veggies with arugula, feta, mint, basil, and lemon zest.
19 Drizzle in the dressing and toss until everything is evenly coated.
20 Taste and adjust seasoning if needed.
Serve
22 Serve the orzo salad on a big platter or in individual bowls, and top with the warm buttery garlic shrimp.
23 Add extra herbs or feta if you're feeling fancy.