SUMMER HONEY-MUSTARD SHRIMP SALAD

Steps:

• Steam sugar snap peas (or microwave if using frozen), drain and set aside.
• Boil rice throughly, drain and set aside.
• Prepare shrimp and dry throughly. Cut any larger pieces into smaller bits.
• In a large bowl, whisk together all of the liquid ingredients, adding a dash of salt and pepper.
• Open and drain the can of corn, add to the liquids.
• Add shrimp and rice, mix throughly.
• Slowly fold in strawberries, peas and dried basil.
• Cover and chill for at least one hour.
• Serve cold in toasted pitas or rolls, with crackers, or over mixed greens.