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Category   Salads - Soups - Sidedishes
Sub Category   None

2 c. Penne pasta, uncooked
1/4 c. Original barbecue sauce
1 each red, yellow and green bell pepper, chopped
1/4 c. mayo with olive oil reduced fat mayonnaise
1 c. 2% milk shredded Italian three cheese blend
1/4 c. light balsamic vinaigrette dressing
8 large red leaf lettuce leaves
1 lb. uncooked deveined peeled large shrimp
2 Tbs. grated parmesan cheese

Cook pasta in large saucepan as directed on package, adding peppers to boiling water the last 2 min.; drain. Rinse with cold water; drain well. Toss pasta mixture with mayo in large bowl. Add shredded cheese and dressing; mix lightly. Refrigerate 20 min. 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; top with pasta salad, shrimp skewers and Parmesan. Note- Salad can be stored in refrigerator up to 8 hours before serving. If using bamboo skewers, soak in warm water for 30 minutes before using to prevent them from burning on the grill.

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You can add this BARBECUED SHRIMP PASTA SALAD recipe to your own private DesktopCookbook.


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