Rigatoni with Spicy Rock Shrimp

Yield: 24 cups

Rigatoni, cooked – 2 lb.
Corn kernels, grilled – 1 cup
Yellow onions, sliced, grilled – 1/2 cup
Green onions, sliced, grilled – 1/2 cup
Red onions, sliced, grilled – 1 cup
Rock shrimp, seared, seasoned to taste with chile flakes – 1 lb.
Dill, chopped – 2 oz.
Dried tomato, rehydrated, diced – 1/2 cup
Shallot, diced – 1/3 cup
Extra-virgin olive oil – 4 oz.
Sherry vinegar – 2 oz.
Salt and pepper – to taste

Method:
Toss all ingredients together; serve.|