Grilled Southwest Shrimp Skewers over Gluten-Free Chipotle Lime Small Trumpet
Total Time: Â 40 minutes
Prep Time: Â 10Â minutes
Cook Time: Â 15Â minutes
Serving Size: Â 2-3
Ingredients:
9 oz. package Pappardelle’s Pasta Gluten-Free Chipotle Lime Trumpets
1/2 chipotle chile in adobo sauce, chopped
1 teaspoon adobo sauce
1/2 teaspoon cumin
1/2 teaspoon brown sugar
1/2 lime (juice and zest)
1 tablespoon cilantro, chopped
1/2 lb. shrimp, peeled & deveined
Salt & pepper, to taste
1 Avocado (for garnish)
Extra virgin olive oil, to taste
Bamboo skewers, soaked in water for at least 20 minutes
Instructions:Â
- Stir together chipotle chile, adobo sauce, cumin, brown sugar, lime juice & zest, and cilantro in a medium bowl. Let shrimp marinate in mixture for 20 minutes.
- Thread shrimp onto skewers, dividing equally between each skewer.
- Heat grill on high, coat with nonstick oil and grill shrimp until cooked, about 2-3 minutes per side.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain and place pasta in a large mixing bowl. Toss with olive oil.
- Remove shrimp from skewers and toss with pasta. Season with salt & pepper. Garnish with lime, cilantro and avocado. Serve and enjoy!