I N G R E D I E N T S :

Marinade:

• 1/4 cup Rocky Mountain Olive Oil Lemon Fused Olive Oil
• 1/4 cup Rocky Mountain Olive Oil Elderflower White Balsamic Vinegar
• 1 Tbsp Grind Spice Co Lemon Pepper Seasoning
• 4 cloves minced garlic

Pasta:

• 8 oz bowtie pasta
• 20 - 24 raw shrimp, peeled and deveined
• 2 Tbsp Rocky Mountain Olive Oil Lemon Fused Olive Oil
• 2 Tbsp Rocky Mountain Olive Oil Elderflower Dark Balsamic Vinegar
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 2 Tbsp chopped fresh basil
• high quality parmesan
• salt & pepper to taste

I N S T R U C T I O N S :

1. Marinate the shrimp and veggies for 1 - 4 hours.
2. Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. Preheat a grill pan or outdoor grill over medium-high heat. Lightly brush the shrimp and veggies with any excess marinade.
4. Grill the shrimp and veggies until tender and lightly charred, about 2-3 minutes per side. The shrimp should be pink and opaque. Remove from the grill and set aside.
5. In a small bowl, whisk together the remaining Lemon Olive Oil and Elderflower Balsamic to make the dressing. Season with salt and pepper to taste.
6. In a large mixing bowl, combine the cooked pasta, grilled shrimp & veggies, and chopped fresh basil.
7. Drizzle the dressing over the mixture to combine, ensuring everything is coated evenly.
8. Taste and adjust seasoning if necessary.
9. Serve the pasta warm, topped with grated Parmesan cheese.