Greek Goddess Shrimp Salad

• 8 ounces dry mini shell pasta
• Olive oil cooking spray
• 1 pound medium shrimp, peeled and deveined
• 2 cloves minced garlic
• 16 Greek olives, pitted and quartered
• 1 (12 or 14-ounce) can artichoke hearts, quartered
• 1 cup small cherry tomatoes or grape tomatoes
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 lemon, zested and juiced
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley leaves
• 4 ounces crumbled fat-free or regular feta cheese

1. Cook pasta al dente according to package instructions.
2. Rinse, drain and set aside.
3. In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored.
4. Remove from heat and allow to cool.
5. In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
6. Season with salt and pepper.
7. In a small bowl, whisk together oil, zest, juice, vinegar and parsley.
8. Pour over shrimp mixture.
9. Toss thoroughly to coat.
10. Add the crumbled feta and gently toss.
11. Serve it up Suzy-Style:
12. For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids.
13. You can get them at the store or from restaurant supply companies online.
14. I place it in and put cute labels on the clear top and write the name of the recipe on it.

shell pasta, olive oil cooking spray, shrimp, garlic, olives, tomatoes, kosher salt, extravirgin olive oil, lemon, red wine vinegar, parsley, feta cheese

Taken from www.foodnetwork.com/recipes/greek-goddess-shrimp-salad-recipe.html (may not work)