Lemon-Splashed Shrimp Salad...adapted from Cooking Light Magazin

Submitted by shellibaby0912

"Healthy, quick, low calorie/low fat meal I saw in Cooking Light Magazine dated September 2010. It looked so pretty, I had to try it tonight and it tasted really good and was quite filling! Add the other ingredients that I didn't to fit your family's tastes. Enjoy!"

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 1 3/4 cup
• Serves: 4

ingredients

• 8 cups water
• 2⁄3 cup cork screw pasta (I used Ronzoni Smart Taste)
• 1 1⁄2 lbs peeled and deveined large shrimp
• 1 cup halved cherry tomatoes
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 teaspoons extra virgin olive oil
• 3⁄4 teaspoon kosher salt

directions

1. Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender.
2. Add shrimp, cook 3 minutes or until done.
3. Drain. Rinse with cold water; drain well.
4. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.

5. Original recipe said you could also add:

6. 3/4 cup sliced celery.
7. 1/2 cup chopped avocado.
8. 1/2 cup chopped seeded poblano pepper.
9. I didn't due to my family's taste and instead sauteed a zucchini squash in a bit of EVOO, drained over cool water and tossed with the other ingredients.