Shrimp and Pasta Salad with Avocado Mayonnaise
10 whole black peppercorns
3/4 pound short pasta such as fusilli, rotini, or penne, cooked, drained, and
cooled under cold running water
1/2 cup chopped celery or celery tops
1/2 lemon, juice and all
2 teaspoons salt
1 red bell pepper, roasted, skinned, and seeded and cut into very thin strips
11/4 pounds medium shrimp in shells
1 ripe avocado, peeled and pitted
2 tablespoons chopped fresh basil
1/4 cup low-fat mayonnaise
3 cups coarsely chopped arugula
1/4 cup nonfat yogurt
1 teaspoon chopped fresh chives
1/4 teaspoon freshly ground black pepper
Preheat oven broiler. Put peppercorns, celery, lemon, and half the salt in a
saucepan with 2 quarts of water. Bring to a boil and simmer 10 minutes. Add
shrimp and cook about 3 minutes or until just firm and opaque. Drain and chill.
Mash avocado in a mixing bowl (or use a food processor.) Add mayonnaise and
yogurt. Season with remaining salt and black pepper, and basil. Toss well, and
adjust for salt. Pour onto a serving platter lined with arugula. Sprinkle with
chives.
Makes 6 servings.
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