Recipe

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• 1 large red bell pepper
• 1 large green bell pepper
• 3/4 lb mixed fusilli ( egg , spinach
• salt & freshly ground black pepper
• 1/2 cup white wine vinegar
• 1 tbsp dijon mustard
• 1/2 cup olive oil
• 8 oz small cooked shrimp, shelled and deveined
• 2 -3 tbsp fresh basil, chopped

• 1 Char peppers in broiler or over open flame, turning until skins blacken;place in plastic bag and steam 10 minutes.
• 2 Remove skin and seeds;rinse and pat dry.
• 3 Cut into fisilli-sized strips.
• 4 Cook pasta in large pot of rapidly boiling salted water until firm but still tender to bite.
• 5 Drain, rinse under cold water and drain;sprinkle with salt and pepper.
• 6 Blend vinegar, mustard,salt and pepper in bowl.
• 7 Whisk in oil in thin stream.
• 8 Add in peppers, fusilli,shrimp and basil;toss well.
• 9 Can be made ahead to this point. Cover and refrigerate up to 2 days.
• 10 Let stand at room temperature 2 hours before serving.