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•    2 tablespoons olive oil, divided
•    2 pounds large or extra-large shrimp, peeled and deveined
•    Salt and freshly ground black pepper
•    1 teaspoon dried oregano
•    1/2 cup mayonnaise
•    2 tablespoons minced fresh chives
•    2 tablespoons minced sweet gherkins
•    1 teaspoon finely grated lemon zest
•    Cooked ditalini (1 pound)
•    2 cups diced roasted red peppers (from water-packed jar)
•    1 bell pepper, seeded and diced
•    1/3 cup diced pickled jalapeno peppers
•    1/4 cup chopped fresh parsley leaves
•    2 tablespoons red wine vinegar
Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.
Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest.  Mix well and season to taste with salt and pepper.
In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and
vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce.
Reserve extra shrimp (about 1/2 pound cooked) for another meal.