Tailgating Tidbits: Lemon Dill Shrimp Pasta

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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