Shells with Avocado, Tomatoes, and Shrimp

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                            FOOD FUNNY
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Thanks to Irene DiCaprio for this timely food funny:

The owner of a small deli was being questioned by the IRS about his tax
return. He had reported a net profit of $80,000 for the year. "Why don't
you people leave me alone?" the deli owner said. "I work like a dog,
everyone in my family helps out, the place is only closed three days a
year. And you want to know how I made $80,000?"

"It's not your income that bothers us," the agent said. "It's these
deductions. You listed six trips to Bermuda for you and your wife."

"Oh, that," the owner said smiling. "I forgot to tell you - we also deliver."

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                            TODAY'S RECIPE
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In addition to its unusual combination of flavors and textures, this dish is a cinch to prepare.

Shells with Avocado, Tomatoes, and Shrimp

3-4 large tomatoes, seeded and chopped
1-2 large avocados, peeled, seeded, and chopped
1 lb (450 g) cooked shrimp, peeled and de-veined
1/2 cup (125 ml) extra-virgin olive oil
2 Tbs (30 ml) chopped fresh basil
2 Tbs (30 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
1 lb (450 g) small shells or other pasta shape, cooked according to package directions and drained

Combine all ingredients except the pasta in a large bowl and toss to
combine. Add the drained pasta and toss to combine. Serve immediately.
Serves 4 to 6.
Received on Thu Apr 15 10:15:22 2010