Shrimp and Avocado Salad

Shrimp and Avocado Salad

Ingredient Spotlight: Shrimp

Prep 15 min Cook Makes 7 servings

2 pounds of roasted large shrimp
2 Hass avocados
2 stalks of celery, sliced
2 large tomatoes, diced
1 large bag of mixed lettuces
1 lemon, juiced
1/2 cup of olive oil
1 tsp of dijon mustard
salt and pepper

To make the dressing:
Mix together lemon juice, olive oil and mustard. Whisk until dressing has become emulsified. Add salt and pepper to taste.

In a large bowl, combine all other ingredients. Pour dressing over salad. Mix and serve.

Shrimp and Asparagus Pasta with Pesto Cream Sauce

Shrimp and Asparagus Pasta with Pesto Cream Sauce

Prep 10 min Cook 15 minutes Makes 7 servings

1 1/2 pounds of roasted large shrimp
1 lb of asparagus, cut in 1inch pieces
4 Tbsp of olive oil
salt and pepper to taste
1 package of spaghetti
1 cup of prepared pesto
4 oz of cream cheese, softened
1/2 cup of reserved pasta water

Preheat oven to 450 degrees.

Blanch asparagus in boiling hot water for 2 minutes. Drain and pour into a bowl of ice water to stop the cooking. Remove from water and dry with paper towels.

Place asparagus in a large boil and stir with olive oil and salt. Spoon onto a cookie sheet and roast for 5-7 minutes or until the tips of the asparagus start to brown.

Meanwhile, cook pasta in a large pot of boiling water. At the same time, begin warming the cream cheese in a small saucepan over medium heat. Add pesto to the cream cheese. Take 1/2 cup of pasta water from the pot of pasta and add it to the pesto cream sauce. Stir and continue to cook over medium heat for 5 minutes.

Drain pasta and return pasta to the pot. Add shrimp and asparagus. Pour pesto cream sauce on top and stir together. Serve with a garnish of chopped tomato.