Shrimp, Avocado, and Noodle Salad

1. 1

   In a small bowl whisk together honey, lemon juice, and gingerroot until combined.

2. 2

   Add oil in a slow stream, whisking until emulsified, and season with salt and pepper.

3. 3

   Thinly slice scallions diagonally and cut carrot into 1-inch-long thin julienne strips.

4. 4

   In a 4-quart kettle bring 3 quarts salted water to a boil.

5. 5

   Shell and devein shrimp.

6. 6

   Simmer shrimp until just cooked through, about 1 minutes.

7. 7

   With a slotted spoon transfer shrimp to a plate.

8. 8

   Return water to a boil and add noodles.

9. 9

   Cook noodles until just tender, about 3 minutes.

10. 10

    In a colander rinse noodles under cold water to stop cooking and drain well.

11. 11

    With scissors cut noodles into 4-inch lengths.

12. 12

    Pit and peel avocado and cut into 1/4-inch dice.

13. 13

    In a large bowl gently toss together shrimp, noodles, vegetables, dressing, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.