Shrimp Pasta Salad

Directions Print

1. Thaw the two styles of shrimp overnight in the cooler. Pat dry and peel and devein the 16/20 shrimp, leaving the tail on. Marinate the small shrimp in the lemon vinaigrette.
2. For the pasta, cook in boiling water according to the manufacturer’s directions (no need to salt, coldwater shrimp have enough salt); strain and chill down. Reserve cold.
3. For the salad, mix the chilled pasta, small shrimp with marinade, and all the vegetables except the basil. (This is best if made a few hours ahead of time.)
4. Place the 16/20 count shrimp in a bowl, and season with salt, pepper, and paprika. Drizzle with oil and let stand for 30 to 45 minutes. Place 7 shrimp on each skewer, and cook on the flat-top for 2 minutes on each side.
5. To plate, place the shrimp pasta salad on the bottom of a plate and top with a skewer of the shrimp. Drizzle with a little of the house lemon vinaigrette and sprinkle with basil.