Orzo Salad with Shrimp and Lemon Dressing

This simple shrimp and orzo salad is seasoned with seasonal vegetables and a bright, savory dressing. Delicious at room temperature or chilled, it will also make a delicious lunch the next day if you have leftovers left over. For this dish, you'll need three cups of vegetables, but you can adjust the amount of asparagus, sugar peas, and English peas.
Whisk together the butter, zest, juice, salt and pepper in a small bowl. Set aside.Prepare the orzo according to the directions on the package, without adding salt or fat; strain. Transfer the orzo to a bowl and let cool to room temperature for about 10 minutes.While the orzo is cooking, bring a large pot of water to a boil over high heat. Add the asparagus and green peas to the boiling water. Cook until it is bright green and gently crisp, about 2 minutes. Add the green peas and stir until they are soft, about 30 seconds. Using a slotted spoon, transfer the vegetables to an ice bath, leaving the boiling water in the pan.Add the shrimp to the boiling water. Cook until it is opaque, about 3 minutes, and then strain. Transfer the shrimp to an ice bath with the vegetables. Let stand until cool, about 3 minutes; strain.Mix shrimp-vegetable mixture with orzo; drizzle with dressing. Add the green onions, parsley and tarragon and stir to combine. Serve at room temperature or chilled.