Lemon-Splashed Shrimp Salad

This is a super yummy way to get your veggies AND use some of the cilantro I have overflowing from the planter off the back deck AND enjoy that glorious freshly-caught Bay shrimp from the shack down the street!
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Total: 20 minutes
Yield: 4 servings (serving size: about 1 3/4 cups)
Ingredients
* 8 cups water
* 1 cup uncooked rotini (corkscrew pasta)
* 1 pound peeled and deveined large shrimp
* 1 cup halved cherry tomatoes
* 1/2 cup sliced celery
* 1 avocado, chopped
* 1/2 cup chopped bell pepper
* 2 tablespoons chopped fresh cilantro
* 2 teaspoons grated lemon rind
* 3 tablespoons fresh lemon juice
* 2 teaspoons extra-virgin olive oil
* 3/4 teaspoon kosher salt
* 3/4 teaspoon black pepper
Preparation
1. Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.
Nutritional Information
Calories: 250
Fat: 6.9g (sat 1.2g,mono 3.8g,poly 1.2g)
Protein: 30.3g
Carbohydrate: 17g
Fiber: 2.6g
Cholesterol: 252mg
Iron: 5.1mg
Sodium: 667mg
Calcium: 74mg