 | | Directions |
- 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.
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Prep Time: 45 minutes
Cook Time: 25 minutes
Container: large serving bowl, small mixing bowl, saucepan, grill
Servings: 6
|  | | Ingredients | | - | | 8 ounces corkscrew pasta or medium shell pasta |
| - | | 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 |
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