1 pound de-veined shrimp
2-3 TB salted butter
2 avocados, cut into large chunks
2 tbs diced red onion
8 oz mini farfalle pasta (mini bow tie) -I used half a 1 lb box of Barilla brand
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ tsp garlic powder
1 tsp chopped fresh parsley
1 tsp Dijon mustard
Salt and Pepper, to taste
Saute shrimp in melted butter over medium heat until done, set aside to cool a bit
Cook pasta according to directions making sure to not overcook.
Drain pasta and set aside to cool a bit.
Place shrimp, avocado, and onion to a large bowl.
In a separate bowl mix ingredients for the dressing. Whisk until well-combined.
Add pasta and dressing mixture to shrimp bowl gently mix until everything is well coated.
Refrigerate for aprox 3 hours before serving.
I served it on a leaf of purple romaine lettuce with sliced tomato and a side of fruit salad and garlic bread.