Patinette Rigatoni with Spicy Rock Shrimp

Yield: 24 cups

Ingredients

• 2 pounds rigatoni, cooked
• 1 cup corn kernels, grilled
• 1/2 cup yellow onions, sliced, grilled
• 1/2 cup green onions, sliced, grilled
• 1 cup red onions, sliced, grilled
• 1 pound rock shrimp, seared, seasoned to taste with chile flakes
• 2 ounces dill, chopped
• 1/2 cup dried tomato, rehydrated, diced
• 1/3 cup shallot, diced
• 4 ounces extra-virgin olive oil
• 2 ounces sherry vinegar
• Salt and pepper to taste

Instructions

1. Toss all ingredients together; serve.

Attribution

Patinette at the Museum of Contemporary Art, Los Angeles, California