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Ingredients
- 3 c. Whole wheat penne pasta, uncooked
- 1 each red, yellow, green pepper, chopped
- 1/4 c. miracle whip dressing
- 1 c. kraft 4 cheese Italiano shredded cheese
- 1/4 c. balsamic vinaigrette dressing
- 1 lb. (450g) uncooked deveined peeled large shrimp
- 1/4 c. Bbq. sauce
- 8 large lettuce leaves
- 2 tbsp. parmeasn cheese
Details
Servings 4
Preparation
Step 1
Cook pasta in large saucepan as directed on package, adding peppers to boiling water the last 2 minutes; drain. Rinse with cold water; drain well.
Toss pasta mixture with miracle whip dressing in large bowl. Add shredded cheese and balsamic dressing; mis lightly. Refrigerate 20 minutes.
Heat greased barbecue to medium high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 minutes on each side or until shrimp turns pink.
Place lettuce on 4 plates; top with pasta salad, shrimp skewers and Parmesan.
If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.
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