Lemon-Linguine Shrimp Salad

• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons minced fresh parsley
• 1/2 to 1 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 pound cooked small shrimp, peeled and deveined
• 1 package (16 ounces) linguine
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 2/3 cup olive oil
• 2/3 cup shredded Parmesan cheese
• 1/2 cup lemon juice
• 1 tablespoon grated lemon peel
• 1/3 cup minced fresh basil

1. In a large resealable plastic bag, combine the oil, vinegar, parsley, cayenne, oregano and salt; add shrimp. Seal bag and turn to coat; set aside.
2. Cook linguine according to package directions, adding asparagus during the last 3 minutes; drain and rinse in cold water. In a large bowl, combine the oil, Parmesan cheese, lemon juice and peel; add linguine mixture and toss to coat.
3. Drain and discard marinade. Add shrimp to linguine; gently toss to coat. Cover and refrigerate until serving. Sprinkle with basil.

olive oil, white wine vinegar, parsley, cayenne pepper, oregano, salt, shrimp, linguine, fresh asparagus, olive oil, parmesan cheese, lemon juice, fresh basil

Taken from www.tasteofhome.com/recipes/lemon-linguine-shrimp-salad/ (may not work)