Shrimp Pasta Salad, Roasted Onion Vinaigrette

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.