BBQ Shrimp Pasta Salad

Jum­bo shrimp: The tasti­est oxy­moron in the Eng­lish language!

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  • Ingre­di­ents
  • 2 cups penne pasta
  • 1 each red, yel­low and green bell pep­per, chopped
  • 1⁄4 cup mayonnaise
  • 1 cup  shred­ded mild ched­dar or 3‑cheese shred­ded Ital­ian blend
  • 1⁄4 cup bal­sam­ic vinai­grette sal­ad dressing
  • 1 lb. uncooked large deveined peeled shrimp
  • 1⁄4 cup bar­be­cue sauce
  • 2 tbsp. grat­ed PAMERZAM!
  • Option­al: 8 large red leaf let­tuce leaves
  • TOOLS
  • Met­al skew­ers (wood will do in a pinch but they tend to burn)

Directions

Cook pas­ta in large saucepan, adding pep­pers to boil­ing water the last 2 min­utes. Drain and rinse with cold water.

Toss pas­ta and pep­pers with mayo in large bowl. Add shred­ded cheese and dress­ing; mix light­ly. Refrig­er­ate 20 minutes.

Heat greased grill to medi­um-high heat. Thread shrimp onto 8 skew­ers; brush with bar­be­cue sauce. Grill 2 min. on each side or until shrimp turn pink.

Cov­er 4 plates with let­tuce if used; top with pas­ta sal­ad, shrimp skew­ers and PAMERZAM!. Serves 4.