Instructions: Note: Any 6 cup combination of fresh thinly-sliced vegetables may be used in place of mushrooms and zucchini.

Steam zucchini until crisp-tender. Cool thoroughly. Cook vermicelli according to package directions. Drain and cool.

Peel shrimp, skewer 4 or 5 shrimp with a fresh spear of rosemary. Grill shrimp over barbecue until pink, turning once. Remove shrimp from rosemary and coarsely chop. (Canned shrimp may be used in place of fresh shrimp, but doesnt taste as good.)

Combine vermicelli with shrimp, mushrooms, zucchini and parsley. Toss with dressing. To serve, sprinkle with cheese and garnish with additional parsley sprigs.

This recipe yields 8 servings.

Comments: This is a great summer salad that combines grilling with fresh garden vegetables. Recipe is also low-fat.

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