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Shrimp Pasta Salad, Roasted Onion Vinaigrette

Ingredients

  • 2 lb. shrimp, peeled & deveined
  • 2 Tbs. Creole seasoning
  • 3 Tbs. olive oil
  • 1 head romaine lettuce
  • 1 lb. cooked and chilled rotini pasta
  • 2 tomatoes cut into wedges
  • 1 small cucumber, cut into round slices
  • Roasted Onion Vinaigrette:
  • 1/2 medium yellow onion, diced
  • 3/4 cup olive oil
  • 3 Tbs. red wine vinegar
  • 1/2 tsp. Creole seasoning
  • Salt
  • Pepper

Instructions

  1. 1

    Dust the shrimp with the Creole seasoning. Heat the olive oil in the skillet over medium heat and cook the shrimp until completely pink and firm--about three minutes. Remove and allow to cool.

  2. 2

    Tear the romaine into bite-size pieces. Place in a large bowl. Add pasta, shrimp, and roasted onion vinaigrette, and toss until combine. Arrange on serving plates, garnished with tomato wedges and cucumber slices.

  3. 3

    For the roasted onion vinaigrette, in an ovenproof container with a lid, combine the onion with 2 Tbs. olive oil and the Creole seasoning. Cover and bake in a preheated 225 degree oven for two hours. Cool to room temperature.

  4. 4

    Add remaining olive oil, vinegar, salt, and pepper to taste. Stir well. This dressing can be stored, refrigerated and covered, for two weeks.