Instructions:

Patinette Rigatoni with Spicy Rock Shrimp

Source: Patinette at the Museum of Contemporary Art, Los Angeles, California

Yield: 24 cups

2 pounds rigatoni, cooked
1 cup corn kernels, grilled
1/2 cup yellow onions, sliced, grilled
1/2 cup green onions, sliced, grilled
1 cup red onions, sliced, grilled
1 pound rock shrimp, seared, seasoned to taste
    with chile flakes
2 ounces dill, chopped
1/2 cup dried tomato, rehydrated, diced
1/3 cup shallot, diced
4 ounces extra-virgin olive oil
2 ounces sherry vinegar
Salt and pepper to taste

Toss all ingredients together; serve.