Ingredients

For the shrimp salad: 4 cups chopped, cooked shrimp (or about 1 1/2 pounds raw unpeeled shrimp boiled 2-3 minutes, peeled and chopped) 1 avocado, diced 2 tablespoons finely chopped fresh dill 2/3 cup mayonnaise Salt and pepper to taste Sourdough baguettes, cut into six, 5- or 6-inch lengths For the pasta salad: 4 cups (about 2 cups uncooked) cooked small shell pasta 1 small tomato, diced 1 small cucumber, cut in strips, seeded, and sliced at an angle 1/4 small red onion, cut in julienne strips 6 tablespoons grated Parmesan cheese 2 tablespoons balsamic vinegar 3/4 cup heavy mayonnaise 1/4 bunch fresh basil leaves, chopped Salt and pepper to taste 1 scant teaspoon minced or chopped bottled garlic

Description

To Make The Shrimp Salad: In A Medium Bowl, Combine Shrimp, Avocado, Dill, Mayonnaise And Salt And Pepper To Taste. Stir Well To Combine. Chill Until Ready To Serve. To Make The Pasta Salad: Combine In A Large Nonreactive Bowl: Cooked Pasta, Tomato, Cucum

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