• Level:Easy

• Total: 1 hr 30 min(includes chilling time)
• Active: 25 min

• Yield:6 to 8 servings

Ingredients

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1/4 cup olive oil

Juice from 1/2 lemon 

1 pound medium shrimp, peeled and deveined 

Kosher salt and freshly ground black pepper

1 cup mayonnaise 

1/4 cup sweet relish 

2 tablespoons red wine vinegar 

2 teaspoons Dijon mustard 

1 pound elbow pasta, cooked according to box directions 

1 stalk celery, diced 

1 sweet onion, diced 

1/2 green bell pepper, diced 

1/4 cup finely chopped fresh parsley 

Paprika, for sprinkling 

Directions

Special equipment:

1. Preheat a grill pan or grill to medium-high heat.
2. Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside.
3. Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.

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