SAN ANTONIO SHRIMP and SHELLS SALAD

SAN ANTONIO SHRIMP and SHELLS SALAD


2/3 cup picante sauce
1/3 cup mayonnaise
¼ cup chopped fresh cilantro leaves
¾ tsp. cumin
3-cups medium shell-shaped pasta
1 medium green pepper cut into 2-inch strips (about ½ cup)
2 green onions, sliced (about ¼ cup)
1 lb. fresh or thawed frozen medium shrimp, cooked, peeled, and deveined
1-1/2 cups cherry tomatoes cut in half


Stir the picante sauce, mayonnaise, cilantro, and cumin in a large bowl.

Add the pasta, pepper, onion, and shrimp and stir to coat. Cover and refrigerate the mixture for 2 hours. Stir in the tomatoes.

Tip: Stirring the fresh tomatoes in at the end prevents them from getting grainy while in the refrigerator.


Yield: Makes 6 servings.