Pasta With Vinaigrette

1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon finely chopped assorted herbs (your choice of fresh basil, oregano, tarragon, rosemary, etc.)
kosher salt and freshly ground pepper to taste

8 ounces uncooked rotelle (spiral pasta)To make vinaigrette, whisk all ingredients except the pasta in a bowl and set aside. Cook pasta according to package directions, drain, and toss with vinaigrette while still warm. Set aside. Do not prepare more than about 30 minutes in advance.

Marinade for Shrimp

1 cup olive oil
4 cloves garlic, minced
2 tablespoons minced fresh rosemary
(or 1 tablespoon dried)
1 teaspoon kosher salt

Combine ingredients in a bowl and set aside.

Shrimp and Vegetables

2 pounds raw shrimp
2 carrots, peeled
1 yellow squash, halved lengthwise
1 zucchini, halved lengthwise
1 red bell pepper, halved lengthwise
1 yellow bell pepper, halved lengthwise
1 yellow onion, quartered
olive oil, for brushing on vegetables
salt and pepper to taste

2 tablespoons coarsely chopped flat-leaf parsleyHeat charcoal grill. Peel and devein shrimp, place in marinade, and set aside. Brush vegetables with olive oil and arrange on grill about 6 inches from heat. Grill until tender, then cut into bite-size pieces. Arrange shrimp on skewers and grill, turning once, until opaque and cooked through, about 4 minutes (do not overcook). Toss vegetables and shrimp with pasta. Add salt and pepper. Just before serving, stir in chopped parsley. Serves 6.