Ingredients

• 2 tablespoons olive oil, divided
• 2 pounds large or extra-large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 cup mayonnaise
• 2 tablespoons minced fresh chives
• 2 tablespoons minced sweet gherkins
• 1 teaspoon finely grated lemon zest
• Cooked ditalini (1 pound)
• 2 cups diced roasted red peppers (from water-packed jar)
• 1 bell pepper, seeded and diced
• 1/3 cup diced pickled jalapeno peppers
• 1/4 cup chopped fresh parsley leaves
• 2 tablespoons red wine vinegar

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Instructions

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.
2. Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to taste with salt and pepper.
3. In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce. Reserve extra shrimp (about 1/2 pound cooked) for another meal.