Ingredients
kosher salt
2 c. broccoli florets
1/2 lb. Macaroni
1/4 c. mayonnaise
1/2 c. chopped cilantro, plus more for garnish
Freshly ground black pepper
3 limes
1/2 tsp. crushed red chili flakes
1/2 c. Chopped red onion
1 c. shredded red cabbage
8 bamboo skewers, soaked in water
1 lb. shrimp, peeled and deveined
Preparation
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook broccoli for 2 minutes. Meanwhile set up bowl of cold water with ice cubes. Using a slotted spoon, transfer broccoli to ice bath; drain when cool. Using the same pot, cook pasta according to al dente package instructions. Step 2Meanwhile in a large bowl mix mayonnaise, cilantro, 1/2 teaspoon salt, 1/4 teaspoon black pepper, zest and juice of one lime, and chili flakes. Toss in red onion, cabbage, broccoli, and cooked pasta, mix well and refrigerate until ready to serve.Step 3Preheat grill on medium-high heat. Thread the shrimp onto the pre-soaked skewers. Drizzle with olive oil and season with salt and pepper. Place skewers on grill and cook until pink and lightly charred, about 2 minutes on each side. Transfer to a clean plate.Step 4Serve pasta salad with shrimp skewers and wedges of remaining lime. Garnish with cilantro.
