Southern Living JUNE 2002
Bring 3 cups water to a boil, and add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.
Peel shrimp, and devein, if desired.
Toss together pasta, vinegar, salt, and pepper. Line a large platter with lettuce leaves; spoon pasta in center, and top with shrimp. Arrange tomato and bell pepper around pasta. Serve salad with Green Goddess Dressing.
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