The sound of the shrimp grilling creates the hungriest feeling in the world. The salad is tossed and catches the attention of your eye as all the ingredients fly into the air and land back in the large bowl. The water boils as if a notification that the pasta is done. And then, everything is combined to make a delicious mixture. The shrimp, oozing a tangy scent of lemon, rest on a noodle-bed with their heads poking out of leafy green blankets. The garlic pepper lingers in the kitchen for days. The little bowties are scattered throughout the bowl waiting to be chosen by the fork. The crunch of the lettuce is very contrary to the softness of the chilled pasta. The dressing clings to the shrimp and pasta as if it is a coat of paint. The pink shrimp vary in size, the largest being the best and most flavorful. The bread on the side gives off its heat before it even gets to your mouth and the crunchy edges give way to a soft, warm, center. The dipping sauce smells mostly of olive oil and basil, but there are hints of salt, pepper, and cheese.
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