Sassy Shrimp Pasta Salad

• 12 oz uncooked orecchiette pasta

• 1 lb raw shrimp

• 3 T plus 1 tsp Old Bay seasoning, divided

• ¼ fresh lemon juice

• 2 T Sassy Mustard (original or hot)

• 1 C olive oil

• 2 minced garlic cloves

• ½ tsp crushed red pepper

• 2 C fresh sugar snap peas

• 3 medium chopped green onions

• ½ C chopped celery

• ½ C chopped fresh dill

• ½ C chopped fresh flat leaf parsley

  Directions: Cook orecchiette pasta in salted boiling water. Remove pasta with a slotted spoon and cool on paper towels. DO NOT THROW OUT PASTA WATER. Keep on heat and add shrimp, 3 T Old Bay and cook until just pink. Drain and cool, then peel. While shrimp are cooling, combine lemon juice and Sassy Mustard. Then whisk in the olive oil until smooth. Then whisk in garlic, crushed red pepper, black pepper, and 1 tsp Old Bay seasoning. Finally combine all ingredients and toss until well-coated. Store in refrigerator for at least 24 hours until serving to meld flavors.