Smoky Shrimp & Pasta Salad
This hearty summer salad combines smoky grilled shrimp with bell peppers, onions and pasta. Our mesh pans make it easy to cook the ingredients on an outdoor grill.
- 4 bell peppers (a mixture of red, yellow and orange), seeded and cut into 1/2-inch dice
- 1 small red onion, cut into 1/2-inch dice
- 3 garlic cloves, sliced
- 6 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 2 Tbs. sherry vinegar
- 2 tsp. smoked paprika
- 1 lb. medium shrimp, peeled and deveined
- 6 green onions, thinly sliced
- 1/2 lb. fusilli, cooked until al dente
- 2 Tbs. minced fresh flat-leaf parsley
In a large bowl, stir together the bell peppers, red onion, 2 of the garlic cloves, 4 Tbs. of the olive oil, salt and pepper. Set aside.
In a small bowl, whisk together the vinegar, paprika and the remaining 2 Tbs. olive oil. Reserve half of the vinaigrette. In another bowl, combine the remaining vinaigrette with the shrimp, the remaining garlic, salt and pepper. Cover and refrigerate for 20 to 30 minutes.
Prepare a medium-hot fire in a grill.
Place a mesh chef’s pan on the grill and preheat for 5 minutes. Place the bell pepper mixture in the pan and cook, stirring occasionally, for about 15 minutes, adding the green onions during the last few minutes of cooking. Transfer to a large bowl and set aside.
Place a mesh grill pan on the grill and preheat for 5 to 10 minutes. Working in batches, add the shrimp to the pan and cook for 3 to 5 minutes per side, stirring as little as possible to get a dark sear on the shrimp. Transfer the shrimp to a bowl and cover with aluminum foil while cooking the remaining shrimp.
Add the shrimp, pasta, parsley and the reserved vinaigrette to the bowl with the bell pepper mixture and stir to combine. Serve warm. Serves 4 to 6.