16 shrimp, 26 to 30 count
18 oz. pasta, cappelini
3 carrots
1 yellow Holland pepper
4 spring onions (scallions)
2 tbsp. oriental dressing (recipe follows)

Cook pasta al dente in 3 parts water to 1 part pasta. Drain, rinse and cool. Saute the shrimp in a little oil and cool. Mix shrimp with pasta. Clean and dice the pepper and add to pasta. Shred the carrots and add. Pour dressing over shrimp/pasta mixture and toss well.

DRESSING:

1/4 c. sesame oil
1/4 c. soy sauce
1/2 c. soya oil
1 (1/2 inch) piece fresh ginger, chopped or grated
2 cloves garlic, chopped fine
1 3/4 tsp. hot oil
1 3/4 tsp. lemon juice

Chop garlic and ginger fine. Mix soy sauce, hot oil and lemon juice together. Heat soya and sesame oil. Blanch garlic and ginger in the oils and cool the oil mixture by pouring it into the soy sauce mixture. This dressing is excellent for marinating chicken, fish, etc.