1 lb. lg. shrimp, fresh
1 box Orzo pasta
1 sm. pkg. Birds Eye frozen peas
5 to 6 slices Prosciutto, chopped
3 tbsp. marinated sun dried tomatoes, chopped (come in olive oil)
1 full c. Italian Fontina cheese (cubed) or cheese of choice
Mayonnaise
Salt and pepper to taste

Cook shrimp and chill; cut into thirds. Cook pasta until al dente, drizzle a little olive oil over it to keep separated. Mix shrimp and pasta together; add peas, which you let thaw (don't cook them). Add sun dried tomatoes and cheese. Salt and pepper to taste and mix with mayonnaise until desired consistency. Put chopped prosciutto on top. Delicious!