Tailgating Tidbits Grilled Shrimp Pasta Salad with Lemon Dill Dressing
Recipe courtesy of Celeste
Grilled shrimp pasta salad
Extra Large Shrimp
1 lb pasta shells, cooked and cooled
2 avocados, cubed
1 bunch of scallions, sliced
1 pint cherry tomatoes, halved
1 bunch of chives, chopped
1 handful Italian parsley, chopped
Place shrimp in a bag with olive oil, lemon zest, salt and pepper. Marinate for a few minutes.
Grill shrimp until they turn pink, remove from heat and cool.
Toss pasta with and shrimp with lemon dill dressing and serve.
Note: Pasta and all ingredients, except shrimp, can be made and combined ahead of time and stored in fridge. When shrimp are grilled place on top of salad.
Lemon Dill Dressing
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 small garlic clove, minced
Combine all the ingredients in a bowl and stir well. Refrigerate until chilled; the sauce will thicken as it chills