James's Fire Shrimp Avocado Pasta Salad
Salt
8 oz Penne pasta
3/4 lb Peeled and deveined shrimp
2 x Green onions, roughly chopped
2 x Ribs celery, roughly chopped
1/4 cup Olive oil
3 tbl Lemon juice
1/2 tsp Dried thyme
Tabasco sauce
2 x Ripe avocados
Method :
Bring a large pot of salted water to a boil for the penne. Before you boil the
pasta, set the shrimp in a strainer and dip them in boiling water to cook them
through, a few minutes. Drain, cool, pat dry and cut into 1/2-inch pieces. Add
the penne to the same boiling water and cook for about 8 to 10 minutes or until
tender but still firm. In a food processor puree the green onions, celery, oil,
lemon juice, and thyme. Season to taste with Tabasco sauce.
Drain pasta and rinse under cold water to cool thoroughly. Drain again and pat
dry.
Combine the pasta, shrimp and toss with the dressing. Right before serving,
peel, pit and dice the avocados and add them to the pasta. Toss gently and
adjust the seasoning.
Yield: 4 servings