Lemon-Splashed Shrimp Salad

Name: Lemon-Splashed Shrimp Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chopped avocado; 177 milliliters sliced celery; 237 milliliters halved cherry tomatoes; 2 teaspoons extravirgin olive oil; 2 Tbsps chopped fresh cilantro; 1 teaspoons kosher salt; 3 Tbsps fresh lemon juice; 2 teaspoons grated lemon rind; 118 milliliters chopped seeded poblano pepper; 158 milliliters uncooked rotini (corkscrew pasta); 680 grams shrimp, peeled and deveined; 2 liters water

Lemon-Splashed Shrimp Salad is If you have extravirgin olive oil, cilantro, shrimp, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring 8 cups water to a boil in a large saucepan.

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Water

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Sauce Pan

Add pasta to pan; cook 5 minutes or until almost tender.

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Pasta

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Frying Pan

Add shrimp to pan; cook 3 minutes or until done.

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Shrimp

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Frying Pan

Drain. Rinse with cold water; drain well.

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Water

Combine pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well.

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Olive Oil

Cilantro

Tomato

Avocado

Poblano Pepper

Celery

Juice

Pasta

Beef

Salt

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Bowl

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

Ingredients you will need

Sauvignon Blanc

Poblano Pepper

Avocado

Celery

Lemon

Wine

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

118milliliters

chopped avocado 177milliliters

sliced celery 237milliliters

halved cherry tomatoes 2teaspoons

extravirgin olive oil 2Tbsps

chopped fresh cilantro 1teaspoons

kosher salt 3Tbsps

fresh lemon juice 2teaspoons

grated lemon rind 118milliliters

chopped seeded poblano pepper 158milliliters

uncooked rotini (corkscrew pasta)680grams

shrimp, peeled and deveined 2liters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.