Tailgating Tidbits Grilled Shrimp Pasta Salad with Lemon Dill Dressing

Recipe courtesy of Celeste

Grilled shrimp pasta salad


Extra Large Shrimp

Olive oil

Lemon zest

Salt, Pepper

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




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