Shrimp Salad

4 1/2 cups water
1 1/2 pounds fresh, unpeeled shrimp
1 (6 ounce) package frozen snow peas, thawed and drained
6 scallions, chopped
4 medium tomatoes, peeled, chopped and drained
3/4 cup olive oil
1/4 cup chopped fresh parsley
1/3 cup wine vinegar
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon garlic salt
1/2 teaspoon coarsely ground black pepper

Bring water to a boil; add shrimp and cook for 3 to 5 minutes. Drain well. Rinse with cold water. Chill. Peel and devein shrimp. Set aside.

Cook linguine according to package directions, omitting salt. Drain. Rinse well with cold water and drain again. Combine shrimp, linguine and remaining ingredients; toss gently. Cover and chill at least 2 hours.

Serves 10.