Instructions:

Portabella's Pantry Shrimp Dill Avocado Salad

Source: Portabella's Pantry - Alpharetta, Georgia - as published in Atlanta Journal-Constitution

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

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

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, cucumber, onion, cheese, vinegar, mayonnaise, basil, salt, pepper and garlic. Stir gently to combine thoroughly. Chill until ready to serve.

To serve: Split sourdough baguettes and stuff with shrimp salad and garnishes of choice, such as lettuce and tomato. Serve with pasta salad on the side.

Makes 6 servings.

Per serving: 750 calories (percent of calories from fat, 56), 26 grams protein, 55 grams carbohydrates, 5 grams fiber, 47 grams fat, 173 milligrams cholesterol, 803 milligrams sodium