Lemon-Splashed Shrimp Salad

So I saw the picture of this in CL and wanted it. D said ok. He made it while I was driving home from work. He had to alter it because 2/3 C of rotini was nothing he said. So he used 8 oz.

I wish it had been in an earlier CL mag. It is really good and summery. So September seemed to late. The lemon/cilanto/poblano was a good combo...especially when so used to everything with lime. Will have again.

With 8 oz of rotini, it is 9 points.

Lemon-Splashed Shrimp Salad

You can purchase peeled and deveined shrimp to save prep time. Chop, measure, and prepare the remaining ingredients while the pasta water comes to a boil.

Other Time: 20 minutes minutes
Yield: 4 servings (serving size: about 1 3/4 cups)

8 cups water
2/3 cup uncooked rotini (corkscrew pasta) (D used 8 oz)
1 1/2 pounds peeled and deveined large shrimp
1 cup halved cherry tomatoes (D used 1 roma tomato)
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 extra-virgin olive oil
3/4 teaspoon kosher salt

1. Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.

CALORIES 250 ; FAT 6.9g (sat 1.2g,mono 3.8g,poly 1.2g); CHOLESTEROL 252mg; CALCIUM 74mg; CARBOHYDRATE 17g; SODIUM 667mg; PROTEIN 30.3g; FIBER 2.6g; IRON 5.1mg

Cooking Light, SEPTEMBER 2010