Lime-shrimp Avocado Pasta Salad

Ingredients

• Servings: 8
• 2 pounds uncooked shrimp - peeled, deveined, and chopped
• 1/4 cup lime juice
• 1 (16 ounce) package uncooked cellentani (corkscrew) pasta
• 4 avocados - peeled, pitted and diced
• 1 pint grape tomatoes, quartered
• 1 large red onion, chopped
• 1/2 cup chopped fresh cilantro
• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon worcestershire sauce
• 1 teaspoon dry mustard
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 8 hrs 35 mins


• marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. drain shrimp.
• heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. allow shrimp to cool.
• bring a large pot of lightly salted water to a boil. cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. drain, then rinse with cold water until cool.
• mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
• whisk olive oil, 1/4 cup lime juice, garlic, worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
• pour dressing over shrimp mixture; toss to coat. chill before serving.