Main Course: Shrimp Avocado Pasta Salad

on May 13, 2005

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1 and 1/2 pounds shrimp, cooked
1 pound rotini pasta, cooked
2 avocados, peeled, pitted and diced
1 pint cherry tomatoes, halved
1/4 cup green onions, chopped
1/3 cup olive oil
1/4 cup lime juice
1 tsp. Worcestershire sauce
2 cloves garlic, minced
1 tsp. dry mustard
Salt and pepper to taste

Combine shrimp, pasta, avocados, tomatoes and green onions in a bowl and toss. Combine olive oil, lime juice, Worcestershire sauce, garlic, dry mustard and salt and pepper in a cruet and shake well. Pour over salad and toss. Serve chilled.

The Skinny: The avocados have some issues with fat and calories...but without them it would just be a Shrimp and Pasta Salad.

Buttermilk Cheese Biscuits

2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup buttermilk
1/3 cup vegetable oil
1/2 cup shredded cheddar cheese

Sift flour, baking powder, baking soda and place in a large bowl. Add buttermilk, oil and cheese and mix well. Place dough on lightly floured surface and knead several times. Roll dough out with a rolling pin to about 1/2-inch thickness. Cut with cookie cutter or the top of a glass. Place biscuits on an ungreased cookie sheet and bake for 12 - 15 minutes at 425 degrees.

The Skinny: Use fat free milk and cheese.