1 cup milk italian* three cheese blend shredded 2% kraft
8 large leaves lettuce red
0.3 cup mayo with olive oil reduced fat mayonnaise kraft
2 Tbsp parmesan cheese grated kraft
2 cups penne pasta uncooked
1 and pepper green red yellow chopped
0.8 lb shrimp deveined uncooked peeled
Equipment
bowl
sauce pan
grill
skewers
Directions
Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
Place in large bowl.
Add mayo; mix lightly. Stir in shredded cheese and dressing. 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 are done.
Cover 4 plates with lettuce; top with pasta salad and shrimp skewers.
