2 tablespoons orange juice
2 tablespoons rice wine vinegar
1 medium clove garlic, minced
2 tablespoons to 4 tablespoons orange marmalade
1 cup extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 fresh pineapple, topped and skinned, cut lengthwise away from core, and diced small
1 jicama, peeled and cut brunoise (julienne then crosswise into 1/8 inch pieces)
1 small red onion, chopped
1/4 cup, chopped fresh cilantro leaves
1 jalapeno pepper, seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers)
1 pound dried elbow macaroni
1 1/2 pounds (21 to 30 size) deveined shrimp with shells and tails removed (you can use larger or smaller shrimp, but this size is easy to clean and still economical)
1 tablespoon crab boil seasoning (recommended: Old Bay)
1 tablespoon olive oil
6 scallions, white and tender green parts only
2 cloves garlic, slightly crushed with the side of a knife blade, and minced
1/2 cup grated Parmesan
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