Grilled Shrimp Pasta Salad

Recipe Ingredients

8 oz	227g	Vermicelli
1/2 lb	227g / 8oz	Small shrimp
		Fresh rosemary sprigs
2		Italian-style stewed tomatoes - (14 oz ea)
2 cups	474ml	Sliced fresh mushrooms
4 cups	948ml	Zucchini - sliced (small)
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/3 cup	78ml	Lite vinaigrette dressing
1/3 cup	48g / 1.7oz	Grated Parmesan cheese

Recipe Instructions

Note: Any 6 cup combination of fresh thinly-sliced vegetables may be used in place of mushrooms and zucchini.

Steam zucchini until crisp-tender. Cool thoroughly. Cook vermicelli according to package directions. Drain and cool.

Peel shrimp, skewer 4 or 5 shrimp with a fresh spear of rosemary. Grill shrimp over barbecue until pink, turning once. Remove shrimp from rosemary and coarsely chop. (Canned shrimp may be used in place of fresh shrimp, but doesn't taste as good.)

Combine vermicelli with shrimp, mushrooms, zucchini and parsley. Toss with dressing. To serve, sprinkle with cheese and garnish with additional parsley sprigs.

This recipe yields 8 servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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