Pickle-Brined Shrimp Skewers with Creamy Pasta Salad

Ingredients

---FOR THE PASTA SALAD---
1 jar Mt. Olive Kosher Petite Dills
½ red onion, diced
½ cup diced Roma tomatoes
½ cup sliced scallions
½ cup shredded carrots
½ cup chopped parsley
1 lb cavatappi pasta, cooked & chilled
½ cup mayonnaise
½ cup Italian dressing
---PICKLE BRINE FOR SHRIMP---
All the Kosher Dill pickle juice from the jar (about ⅔ cup)
½ cup Italian dressing
1 tbsp hot sauce
1 tbsp mustard
2 tbsp honey
1 tsp BBQ dry rub
1 tsp Italian seasoning

---FOR THE SHRIMP SKEWERS---
2 lbs jumbo shrimp
Fresh dill, for garnish
Hot sauce (optional)
Grated Parmesan cheese

Instructions

1. In a large bowl, combine the chilled cooked cavatappi, diced pickles, onion, tomatoes, scallions, carrots, parsley, mayonnaise, & Italian dressing. Mix until evenly coated. Refrigerate for at least 1 hour (overnight is better).
2. Pour the reserved pickle juice into a jar & add the Italian dressing, hot sauce, mustard, honey, BBQ dry rub, & Italian seasoning. Seal lid & shake.
3. Add shrimp to pickle brine & refrigerate for 1 hour.
4. Thread shrimp onto skewers. Grill over medium-high heat for 3–4 minutes per side, basting w. remaining pickle brine while they cook.
5. Serve grilled shrimp over the chilled pasta salad. Finish w/ dill, Parmesan, & an (optional) drizzle of hot sauce.

Course: Appetizer Side Dish

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