Zesty Mexican Pasta Salad

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• 

  Step 1

  In a large pot of boiling, salted water, cook pasta according to package directions until al dente. About 8 minutes. Rinse the pasta in cold water to cool.

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  Step 2

  Season shrimp with 1/2 tsp of Mexican seasoning and salt and pepper to taste. Heat a large non-stick skillet until it is hot. Add 1 tbsp of Avocado oil and heat. Add shrimp to hot oil and sautee until pink and cooked through. About 1 minute per side. Be careful not to overcook as the shrimp will become chewy. Set aside to cool.

• Step 3

  Add the orange, lemon and lime zest and juice, minced garlic, honey, red pepper flakes, the remaining Mexican seasoning and olive oil to a large lidded jar. Shake well to thoroughly combine all ingredients.

• Step 4

  In a large bowl Combine the black beans, corn, bell peppers, onions and tomatoes. Add the pasta, shrimp and dressing mix and toss to combine.

• Step 5

  Chill in the fridge until ready to serve. When ready to serve, gently fold in the avocado and cilantro.

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