Shrimp and Pasta Salad with Avocado Mayonnaise
 Shrimp and avocados are a natural. Here the avocado's fattiness is minimized by using low- or nonfat mayonnaise and yogurt and stretching things out with pasta. Makes 6 servings.


Ingredients:
10 whole black peppercorns
1/2 cup chopped celery or celery tops
1/2 lemon, juice and all
2 teaspoons salt
11/4 pounds medium shrimp in shells
1 ripe avocado, peeled and pitted
1/4 cup low-fat mayonnaise
1/4 cup nonfat yogurt
1/4 teaspoon freshly ground black pepper
3/4 pound short pasta such as fusilli, rotini, or penne, cooked, drained, and cooled under cold running water
1 red bell pepper, roasted, skinned, and seeded, and cut into very thin strips
2 tablespoons chopped fresh basil
3 cups coarsely chopped arugula
1 teaspoon chopped fresh chives

Instructions:
1. Cook pasta according to directions. Drain and cool under cold running water; set aside.

2. Put peppercorns, celery, lemon, and half the salt in a saucepan with 2 quarts of water. Bring to a boil and simmer 10 minutes. Add shrimp and cook about 3 minutes or until just firm and opaque. Drain and chill.

3. Mash avocado in a mixing bowl (or use a food processor.) Add mayonnaise and yogurt; season with remaining salt, and the black pepper.

4. Peel shrimp and add to the mayonnaise mixture along with the pasts, red bell pepper, and basil. Toss well, and adjust for salt. Pour onto a serving platter lined with arugula. Sprinkle with chives.
Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop