Grilled Shrimp and Pasta Salad
1 pound medium shrimp - shelled and sprinkled with olive oil
1 pound sugar snap peas - strings removed
2/3 cup mayonnaise
3 tablespoons fresh chives - snipped
1/2 medium shallot - minced
2 teaspoons lemon juice
sherry vinegar to taste
2 tablespoons fresh tarragon - chopped
8 ounces corkscrew pasta or any other medium shell pasta
Cook pasta according to package directions.
Drain pasta and put into a large serving bowl.
Heat grill to medium.
Lightly grill shrimp for 5-8 minutes, turning occasionally.
Add the shrimp and peas in with the pasta.
In a small mixing bowl, combine the mayonnaise, chives, shallots, lemon juice, sherry vinegar and tarragon.
Pour the mayonnaise mixture over the pasta and mix to combine.
Refrigerate for two hours.
May need to add an extra 1/4 cup of mayonnaise after refrigeration if the salad is too dry.