6 cups water
1 pound large shrimp
1/2 cup low-fat Caesar dressing
2 teaspoons sun-dried tomato sprinkles
3/4 teaspoon dried rosemary, crushed
5 cups cooked penne (about 10 ounces uncooked tube-shaped pasta)
3/4 cup thinly sliced cucumber
1/3 cup chopped fresh basil
1/4 cup chopped pitted kalamata olives
1/4 cup sliced red onion, separated into rings
1 (7-ounce) bottle roasted red bell peppers, drained and cut into strips
3/4 cup (3 ounces) crumbled feta cheese
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley (optional)

1. Bring 6 cups water to a boil in a large saucepan. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Peel and chill shrimp.

2. Combine shrimp, dressing, tomato sprinkles, and rosemary in a large bowl. Add pasta and next 5 ingredients (pasta through bell peppers); toss gently to coat. Cover; chill 1 hour. Sprinkle with cheese and black pepper. Garnish with chopped parsley, if desired.

Yield: 6 servings (serving size: 1-1/2 cups).

Tips:
Shrimp should be plump, have firm shells, and smell of salt water. To store uncooked shrimp, rinse under cold water and pat dry with paper towels; cover and keep in refrigerator for up to two days. To peel and de-vein shrimp, try using a de-veiner (a plastic or metal tool available at major grocery stores). The tip is a dull narrow point that gradually increases in size to a handle that fits in the palm of your hand. To peel and de-vein the shrimp, insert the point in the large end of the shrimp -- near the intestinal vein -- and gently push the instrument toward the tail until the shell separates from the shrimp. If you don't have the handy device, you can peel the shrimp by pulling off the legs and then removing the shell pieces beginning with the large end. To de-vein, cut a slit down the outside curve of the shrimp, remove the dark vein, and rinse the shrimp under cold running water.