Grilled Southwest Shrimp Skewers over Gluten-Free Hatch Green Chile Small Trumpets

Serving Size: 2-3

9 oz. Pappardelle’s Gluten-Free Hatch Green Chile Small Trumpets
½ chipotle chile in adobo sauce, chopped
1 tsp. adobo sauce
½ tsp. cumin
½ tsp. brown sugar
½ lime (juice and zest)
1 tbsp. cilantro, chopped
½ lb. shrimp, peeled & deveined
Salt & pepper, to taste
1 Avocado, for garnish
Bella Sol California Extra-Virgin Olive Oil, to taste
Bamboo skewers (soaked in water for 20 minutes)

Preheat the grill to high heat and coat with non-stick oil.
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.
Grill shrimp until cooked and pink & opaque, 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!