Grilled Shrimp and Feta Bowtie Pasta

• 1 pound mini bowtie pasta
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh squeezed lemon juice, 2-3 lemons
• 1 pound shrimp, peeled and deveined, 21-25 count
• 4 scallions, minced, white and green parts
• 1 large bunch fresh dill, chopped
• 1 large bunch fresh parsley, chopped
• 1 English cucumber, diced
• 1/2 onion, chopped
• 8 ounces crumbled feta cheese
• kosher salt
• ground black pepper

Directions

Preheat your grill and peel the shrimp. Drizzle the shrimp with some olive oil, salt and pepper. Toss to combine. Place the shrimp on your grill and cook until pink, about 3 minutes. Remove from the grill to a plate. Set aside.

Prepare the herbs, cucumber, onion, scallions. Mix together the lemon juice, extra virgin olive oil, 2 teaspoons of kosher salt and 1 teaspoon of ground pepper. Cook the bowtie pasta in a pot of salted water, following the package directions.

Drain the pasta and pour into a large bowl. Add the herbs, cucumber, onion, scallions and shrimp to the hot pasta. Pour the lemon mixture over the pasta mixture. Toss gently to combine. Season with 1 teaspoons of kosher salt and 1/2 teaspoon of ground black pepper. Taste and add more salt and pepper if needed.

Set aside to cool to room temperature or refrigerate. Serve as a main dish or side dish either cold or at room temperature.