Southwest Shrimp And Corn Pasta Salad

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1 16 oz. box of pasta (we used small shells)

1 lb. cooked, peeled shrimp (small or medium shrimp are fine for this recipe)

1 Cup cooked corn kernels (2-3 ears)

2 large tomatoes, diced, about 1 1/2 Cups

1 medium onion, diced, about 1 Cup

2 ribs celery, peeled and diced, about 1 Cup

1 red or green bell pepper, diced, about 1 Cup


2 TB. water

1/3 Cup corn oil

1/4 Cup fresh lime juice (about 2 limes)

3 TB. chopped, fresh Cilantro or Parsley

salt and freshly GROUND PEPPER to taste

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