Shrimp Pasta Salad

1 1/2 Pounds Hawaiian Shrimp, peeled and deveined, tails removed
1/4 C Fresh Lemon Juice
1 Tsp Kosher Salt
1 Tsp Cracked Black Pepper
8 Ounces Bow Tie Pasta
2 Tbs Extra Virgin Olive Oil
1/2 Bunch Green Onions, thinly sliced diagonally
2 Cups Jicama, peeled and diced, about 1/2 inch

  1. Marinate Hawaiian Shrimp in Lemon Juice, Kosher Salt, and Cracked Black Pepper in non-metallic bowl for half an hour. Cook shrimp on preheated griddle until just turn pink or opaque and set aside.
  2. Cook pasta in boiling salted water for about 10 minutes or until al dente. Drain and rinse under cold water and toss with Olive Oil to prevent sticking.
  3. Combine Shrimp, Pasta, Green Onions, and Jicama in a large mixing bowl and add. Carefully toss all ingredients together. Sprinkle with Red Pepper Flakes and serve immediately

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