Lemon-Linguine Shrimp Salad Recipe

INGREDIENTS

• 1/4 cup California Olive Ranch® Olive Oil
• 2 tablespoons white wine vinegar
• 2 tablespoons minced fresh parsley
• 1/2 to 1 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 pound cooked small shrimp, peeled and deveined
• 1 package (16 ounces) linguine
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• LEMON DRESSING:
• 2/3 cup California Olive Ranch® Olive Oil
• 2/3 cup shredded Parmesan cheese
• 1/2 cup lemon juice
• 1 tablespoon grated lemon peel
• 1/3 cup minced fresh basil