Updated: May 22, 2020
Shrimp Pasta Salad, a cold salad
1 lb. small shrimp, peeled, deveined, and cooked (see note below)
8 ounces pasta shells, cooked as directed on package
¼ cup chopped green onion
1 red bell pepper, diced
1 cup diced celery
1 cup of diced cucumber
1 cup Olive Oil mayonnaise
¼ cup of capers, with liquid
1 jalapeno, seeded and minced - optional
2 tablespoons fresh minced dill
1 tablespoon fresh lemon juice
2 teaspoon Agave
Salt and Pepper to taste
Place the jalapeno in a bowl with the capers and lemon juice, whisk and set aside for about an hour at room temp.
In a large bowl toss together the shrimp, pasta, red pepper, celery, cucumber, and green onion.
Add the remaining ingredients to the bowl with the jalapeno, whisk together and pour on salad and toss.
Let chill for at least an hour.
Note: to cook the shrimp, fill a large saucepan with water add 2 bay leaves, 1 teaspoon of turmeric, and black ground pepper. Also place the shells from the shrimp in some cheesecloth, wrap tightly and add to the saucepan. Bring to a boil, add shrimp, and remove from heat. After 5 minutes, drain, remove shrimp, and toss the rest. The shells give the shrimp more flavor.