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Shrimp-And-Pasta Salad

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Denise Pierce   •  4 Jul   •  Report
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8 ounces uncooked medium-size shell pasta

Lemon-Herb Dressing With mint and Tarragon

1 pound peeled, medium-size cooked shrimp (31/40 count)

1 large nectarine, cut into thin wedges

1 cup chopped seedless cucumber

Garnishes: fresh raspberries, arugula

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