Lemon-Splashed Shrimp Salad

This is a perfect summer dish. Cool and refreshing, which is important when it is 105 degrees outside. (Literally). I picked up the cherry tomatoes and poblano pepper from the Farmer's Market. The peppers add a nice spice, while the avocado and tomatoes offer the perfect balance. It would be easy to tailor this recipe to whatever is in your fridge. I have done similar dishes with sugar snap peas, corn, red bell peppers -- just whatever I have lying around.

I boiled the pasta until tender and threw in the shrimp the last few minutes, then ran both under cold water. While the pasta and shrimp cooked I chopped up the other veggies.

I used the tri-colored rotini, simply because I thought it would look prettier in pictures.

I tossed the shrimp and pasta with the remaining ingredients (cherry tomatoes, celery, avocado, poblano pepper, cilantro, lemon juice and olive oil).

And that is all there is to it! The pasta salad is such a great, easy dish for a busy summer night.



Personally I don't think you can beat the combination of tomato, avocado, cilantro and some sort of pepper...