Rigatoni Shrimp Salad
8 ounces of rigatoni
1/2 pound of cooked shrimp, shelled and deveined
1 avocado, pitted and sliced
2 tablespoons of lemon juice
2 tablespoons of mayonnaise
1 1/4 cups of plain yogurt
3 tablespoons of heavy whipping cream
2 tablespoons of cognac
Salt and pepper to taste
a pinch of cayenne pepper
1/2 cup of chopped fresh dill or 1 tablespoon of dried dill
1 honeydew melon, peeled, seeded and cubed
1 cup of sliced celery
Fresh dill sprigs, for garnish
Cook rigatoni in boiling, salted water until just tender, following package
directions; drain.
Sprinkle shrimp and avocado slices with lemon juice.
Mix mayonnaise, yogurt, cream, cognac, salt, pepper and cayenne pepper
together. Add dill, pasta, shrimp, melon, avocado, and celery; toss well.
Garnish with sprigs of fresh dill and serve. Serves 4 |
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