Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad with Mixed Peppers

Ingredients

• 1  bell pepper diced seeded
• 1 pound ditalini pasta cooked
• 2 tablespoons chives fresh minced
• 0.3 cup parsley leaves fresh chopped
• 0.3 cup pickled jalapeño peppers diced
• 1 teaspoon lemon zest finely grated
• 0.5 cup mayonnaise 
• 2 tablespoons olive oil divided
• 1 teaspoon oregano dried
• 2 tablespoons red wine vinegar 
• 2 cups roasted peppers diced red (from water-packed jar)
• 4 servings salt and pepper black freshly ground
• 2 pounds shrimp deveined peeled
• 2 tablespoons pickled cucumbers / gherkins sweet minced

Equipment

• bowl
• frying pan
• stove
• grill pan

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano.
2. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.
3. Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest.
4. Mix well and season to taste with salt and pepper.
5. In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper.
6. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce. Reserve extra shrimp (about 1/2 pound cooked) for another meal.