Lemon-Splashed Shrimp Salad

Ingredients

• 0.5 cup avocado chopped
• 0.8 cup celery sliced
• 1 cup cherry tomatoes halved
• 2 teaspoons olive oil extravirgin
• 2 tablespoons cilantro leaves fresh chopped
• 0.8 teaspoon kosher salt 
• 3 tablespoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 0.5 cup poblano pepper seeded chopped
• 0.7 cup rotini uncooked (corkscrew pasta)
• 1.5 pounds shrimp deveined peeled
• 8 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring 8 cups water to a boil in a large saucepan.
2. Add pasta to pan; cook 5 minutes or until almost tender.
3. Add shrimp to pan; cook 3 minutes or until done.
4. Drain. Rinse with cold water; drain well.
5. Combine pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well.
6. Wine note: The dominant green flavors here (avocado, celery), along with a nice hint of heat (poblanos) and citrus (lemon), all point to a perfect wine partner: sauvignon blanc. Sassy and herbal, sauvignon blanc itself is splashed with lemon flavors, making it a great mirror for the flavors of this salad. Try Girard Sauvignon Blanc 2005 from the Napa Valley ($15). -Karen MacNeil