Summertime Southern-Style: Sea Island Shrimp Pasta Salad

INGREDIENTS
1 lb. medium raw shrimp, peeled/deveined 12 oz. uncooked orecchiette pasta
2 cups peas
2 medium shallots, thinly sliced 1/2 cup thinly sliced celery
10 cherry tomatoes
1 cup roughly chopped fresh dill 1/2 cup minced parsley
3 Tbsp., Old Bay seasoning 1/4 cup fresh lemon juice
1/2 Tbsp Dijon mustard, honey
1/2 tsp. crushed red pepper
1/4 tsp. black pepper
1 cup olive oil
1/2 cup parmesan cheese
DIRECTIONS
Boil pasta until al dente, run cool water over it, put it into large bowl and set aside.
Boil shrimp until pink, run ice cold water over it, toss in with pasta
Add the rest of the ingredients into the bowl with the shrimp and pasta and toss well. Refrigerate and eat within the next 24 hours for best taste.

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