"kilikini" > wrote in message
...
> It's getting really hot outside and I'm not exactly in the mood to do much
> cooking. So, I thought about what I felt like eating and BING! I can
> always make a shrimp pasta salad - which I love, but I'm getting really
> tired of the way that I make it and was looking for a twist on it that I
> haven't thought of yet. I've Googled and most seem to have many of the same
> ingredients that mine does. Anyone have any good, interesting recipes?
>
> This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
> diced onion and I sometimes add peas and/or crab.
>
> Boring! Help me perk it up, please. Ideas?
>
> kili

Although I hate to confuse the two but do a search for "scampi salad" I found
some really great recipes like:

Dimitri
Scampi Salad with Mixed Vegetables

From The Magazine of La Cucina Italiana, May/June 2004


"Crudita d'Estate con gli Scampi"

12 small scampi, shelled (or substitute shrimp)

2 tablespoons extra-virgin olive oil

salt and freshly ground pepper

4 cups mesclun greens, washed

1 pound baby zucchini (or substitute 2 large zucchini, cut into large strips),
steamed

4 small radishes, thinly sliced

1 large cucumber, thinly sliced

2 ripe tomatoes, thinly sliced

1/2 cup plain whole milk yogurt

1 tablespoon chopped chives

Thread the scampi lengthwise onto skewers to prevent them from curling up while
cooking. In a large skillet over medium heat, warm the olive oil. Add the
scampi, and sauté for 4 minutes. Season with salt and pepper, and remove the
skewers.

Place the mesclun greens in a salad bowl. Add the scampi, zucchini, radishes,
cucumber and tomatoes. In a small bowl, combine the yogurt with the chives.
Season with salt and pepper, and mix. Serve the dressing alongside the salad.
Serves 4

A Southern white like Greco di Tufo or Falanghina would bring a wonderful
combination of mouthfeel, citrus and nut flavors.

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