Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad with Mixed Peppers

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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