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This dish is perfect for any hot summer day and can be served either hot or cold. Not only that, it can be ready in under 30 minutes, or be made ahead and can be assembled within minutes. This salad packs great flavors and texture with a kick of heat. Certainly, a new favorite in my house. Serves 4.

1 lb. shrimp (any size)
8 oz. pasta (rotini or bow tie)
1/2 lb. asparagus, grilled or roasted
Harissa (1 1/2 tbs. + 1 tsp.) divided
Zest of one lemon
3 tbs. lemon juice
2 tbs. olive oil, divided
2 tbs. sundried tomatoes in olive oil, reserving 1 tbs. of the oil
1 tsp. salt, divided
1/2 tsp. black pepper, divided
Parsley for garnish

Clean and devein the shrimp. In a small bowl, add 1 1/2 tablespoons of the harissa and lemon zest and mix thoroughly. Toss the shrimp into the mixture making sure all the shrimp is coated, and set aside. Cook the pasta according to package instructions.

In a large bowl, add the lemon juice, sun dried tomatoes, the reserved oil, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Drizzle the remaining olive oil over the asparagus and season with the remaining salt and pepper.

Preheat the grill and add the shrimp and asparagus. Turning both after about 2 minutes, then grill for an additional 2 minutes, remove and set aside. Once the pasta is cooked, drain it, reserving about 1/4 cup of pasta water. Toss the pasta into the sundried tomato mixture and toss well.

Add a little pasta water to the bowl to help distribute the sauce evenly. Cut the asparagus into 1” pieces and add to the pasta. Taste to see if additional seasoning is needed. Divide the pasta into 4 bowls and add the shrimp. Garnish with parsley. Enjoy!

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