Summer Honey-Mustard Shrimp Salad

This lite and delicious salad is great in a toasted pita, with crackers, or over mixed greens. Easy and colorful, this is a sure hit at any summer picnic or party.

• Ready In: 30 mins
• Serves: 15

Ingredients

• 1 1⁄2 lbs small shrimp, cooked, peeled, deveined
• 1  cup sugar snap pea, can use frozen
• 1 (16 ounce) can corn
• 1 1⁄2 cups brown rice
• 1⁄2 cup  fresh diced strawberry
• 1⁄2 cup  light honey mustard dressing
• 1  tablespoon  honey mustard, condiment sauce
• 1⁄2 cup mayonnaise
• 1⁄4 cup milk
•  salt
•  pepper
• 1  tablespoon dried basil

Directions

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