ROBIN'S SHRIMP PASTA

(RECIPE POSTED BY ROBIN HENRY)

 

3-1 lb. bags frozen medium size shrimp (peeled, deveined, de-tailed)
2 lbs. Rotini Pasta (corkscrew looking pasta)
1 Green bellpepper
1 Yellow bellpepper
1 Orange or Red bellpepper
1 large or 2 medium Red onions (they look purple)
2 bunches green onions/scallions
2 pints Cherry Tomatoes
3 Cans small pitted black olives
1-2 Cucumbers (peel and take seeds out)
2 bottles Ken's Ceasar Salad Dressing
1/4-1/2 Cup Red Wine Vinegar or to taste
Salt and Cayenne Pepper to taste

Cook pasta for 10-12 minutes in boiling salted water; then boil shrimp 3-4 minutes in unsalted water drain and cool both pasta and shrimp.
Dice (med-large dice) the green/yellow/orange or red bellpeppers, purple onion and add to shrimp and pasta. Large dice the cucumber and add to mix.
Drain the black olives and add along with dressing and vinegar. Chop the green onions and cut the cherry tomatoes in half, and add right before serving since they will get mushy if added sooner.

You can add salt and cayenne before serving, or let each person salt and pepper their own serving.