Lemon-Splashed Shrimp Salad

• 8 cups water
• 23 cup uncooked rotini pasta (corkscrew pasta)
• 1 12 lbs large shrimp, peeled and deveined
• 1 cup halved cherry tomatoes
• 34 cup sliced celery
• 12 cup chopped avocado
• 12 cup chopped seeded poblano pepper
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 teaspoons extra virgin olive oil
• 34 teaspoon kosher salt

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.
5. Rinse with cold water; drain well.
6. Combine pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl and toss well.

water, rotini pasta, shrimp, tomatoes, celery, avocado, pepper, fresh cilantro, lemon rind, lemon juice, extra virgin olive oil, kosher salt

Taken from www.food.com/recipe/lemon-splashed-shrimp-salad-276535 (may not work)