Lemon-Splashed Shrimp Salad

recipe
Purchase peeled and deveined shrimp to save prep time. Chop, measure, and prepare remaining ingredients while the pasta water comes to a boil. Chock-full of colorful ingredients, this makes a summery one-dish meal.

Yield:

4 servings (serving size: about 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 250
Caloriesfromfat 25 %
Fat 6.9 g
Satfat 1.2 g
Monofat 3.8 g
Polyfat 1.2 g
Protein 30.3 g
Carbohydrate 17 g
Fiber 2.6 g
Cholesterol 252 mg
Iron 5.1 mg
Sodium 667 mg
Calcium 74 mg

Ingredients

8 cups water
2/3 cup uncooked rotini (corkscrew pasta)
1 1/2 pounds large shrimp, peeled and deveined
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons chopped fresh cilantro
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
3/4 teaspoon kosher salt

Preparation

Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp to pan; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well.

Wine note: The dominant green flavors here (avocado, celery), along with a nice hint of heat (poblanos) and citrus (lemon), all point to a perfect wine partner: sauvignon blanc. Sassy and herbal, sauvignon blanc itself is splashed with lemon flavors, making it a great mirror for the flavors of this salad. Try Girard Sauvignon Blanc 2005 from the Napa Valley ($15). -Karen MacNeil

Nancy Hughes,

Cooking Light

August 2006
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