In a medium bowl, toss the shrimp with the olive oil, salt and pepper until coated. Heat a large nonstick skillet over medium-high heat. Cook the shrimp until just cooked through, about 1 minute per side. Transfer to a plate. Set aside.
In a large saucepan, cook the orzo according to package directions. Two minutes before the orzo is done cooking, add the asparagus stalk pieces to the saucepan. After 1 minute, add the asparagus tips and snap peas. Drain the orzo, asparagus and snap peas into a colander and immediately rinse well with cold water. Transfer to a serving bowl.
Stir in the cooked shrimp, parsley, mint, basil and dressing. Toss to coat. Serve.
In a small bowl, whisk together the lemon juice, agave, salt and pepper. While whisking, slowly pour in the olive oil. Whisk until combined.