Linguine and Shrimp 1/2 cup Italian dressing (regular or fat-free) 1 clove garlic, minced 1/4 cup chopped parsley 2 teaspoons grated lemon peel 1 teaspoon salt Dash of cayenne pepper 1/2 pound shrimp 1 medium yellow squash, julienned 1 medium zucchini, julienned 1 medium carrot, julienned 3 green onions 1/2 pound linguine, cooked In medium skillet, heat Italian dressing and spices. Add all other ingredients except linguine and sauté. Toss linguine with vegetables, shrimp, and sauce. Serve at once with crusty French or Sheepherder’s Bread. Serves 4 to 6.