| 1 box | PLUS® Rotini |
| 4 tablespoons | extra virgin olive oil, divided |
| 4 cups | cherry tomatoes, halved |
| 2 cloves | garlic, pressed |
| 2 cups | shrimp |
| 4 leaves | fresh basil, torn |
| 2 tablespoons | lemon juice |
| ¼ teaspoon | lemon zest |
| 2 each (preferably ripe) | avocado |
PLACE tomatoes in a colander and season with salt and pepper. Allow tomatoes to drain for about 30 min.
BRING a large pot of water to a boil.
COOK Rotini 1 minute less than the recommended cooking time, drain and drizzle with 2 tablespoons oil. Place flat on a sheet tray to cool down.
Meanwhile SAUTÉ shrimp with the remaining oil and pressed garlic. Allow mixture to cool.
PEEL and cut avocadoes into small diced pieces.
COMBINE Rotini with lemon juice and zest, basil, avocado, shrimp and tomatoes. Serve cold or at room temperature.