Ingredients
2 cups tricolored pasta
½ kilo medium sized shrimp
3 Tbsp olive oil
Salt and pepper
For serving
1 loaf French bread
1 Tbsp softened butter
1 tsp chopped garlic
2 lettuce hearts
Dressing
¼ cup olive oil
¼ cup vinegar
2 Tbsps lemon juice
2 Tbsps chopped pickled onion
1 tsp ground coriander
1 tsp ground cumin
1 tbs chopped parsley
1 tsp mustard
½ kilo medium sized shrimp
3 Tbsp olive oil
Salt and pepper
For serving
1 loaf French bread
1 Tbsp softened butter
1 tsp chopped garlic
2 lettuce hearts
Dressing
¼ cup olive oil
¼ cup vinegar
2 Tbsps lemon juice
2 Tbsps chopped pickled onion
1 tsp ground coriander
1 tsp ground cumin
1 tbs chopped parsley
1 tsp mustard
Method
- drop the pasta into salted boiling water,
make sure the water is plenty and boiling before adding the pasta
- stir the pasta once or twice making sure it doesn't stick, let cook for 8 minutes
- once the pasta is done drain off the water and leave the pasta to cool
- mix together the olive oil, vinegar, lemon juice, onions, salt, pepper, cumin, coriander parsley, and mustard
- add half of the dressing to the previously cooked pasta, serve chilled
- remove the outer shells of the shrimp and devein them, wash well under running water
- season the shrimp with salt and pepper and coat with olive oil
- place on a hot grill, turning to make sure both sides cook
- add the remaining half of the dressing to the hot shrimp so that it absorbs the dressing
- wash and dry the lettuce, cut the lettuce into fairly large pieces and place on the serving dish
- place the shrimp on the bed of lettuce
- slice the French bread and brush with butter and garlic, season with salt and pepper
- place on a baking pan and put in a hot oven until the tops are browned
- serve the pasta and shrimp salads with hot bread
- stir the pasta once or twice making sure it doesn't stick, let cook for 8 minutes
- once the pasta is done drain off the water and leave the pasta to cool
- mix together the olive oil, vinegar, lemon juice, onions, salt, pepper, cumin, coriander parsley, and mustard
- add half of the dressing to the previously cooked pasta, serve chilled
- remove the outer shells of the shrimp and devein them, wash well under running water
- season the shrimp with salt and pepper and coat with olive oil
- place on a hot grill, turning to make sure both sides cook
- add the remaining half of the dressing to the hot shrimp so that it absorbs the dressing
- wash and dry the lettuce, cut the lettuce into fairly large pieces and place on the serving dish
- place the shrimp on the bed of lettuce
- slice the French bread and brush with butter and garlic, season with salt and pepper
- place on a baking pan and put in a hot oven until the tops are browned
- serve the pasta and shrimp salads with hot bread
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