Chili Shrimp and Corn Pasta Salad A tasty salad made with vegetables fresh from the garden. This is also a great way to use any leftover cooked corn. 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. REGULAR CHILI POWDER 2 TB. water 1/3 Cup corn oil 1/4 Cup fresh lime juice (about 2 limes) 3 TB. chopped, fresh Cilantro or Parsley

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