1 red, yellow or orange bell pepper, roasted* and diced
¼ c chopped green onions
¼ c cilantro, chopped
Instructions
Cook pasta to al dente in a large pot of very salty water. Meanwhile make the vinaigrette.
Zest and juice 2 limes. Make a garlic paste with 2 of the garlic cloves by either grating it with a microplane or mincing it, sprinkling it with salt, and smashing it with the flat edge of a knife. Add juice, zest, garlic paste, honey and mustard to the bottom of a small bowl. Whisk it all together. Slowly stream in the olive oil as you whisk. Season aggressively with sea salt and black pepper. Taste it. It should be quite assertive. If you slightly cough, it's perfect. This dressing gets absorbed by the pasta, so if it's not strong to begin, it won't stand up.
Put hot, drained pasta in a large bowl. Pour vinaigrette over it and stir. Add bell pepper. Leave at room temperature. If I am making this for a party, I sometimes pause at this moment. Shrimp and avocado need to be added very close to serving for freshness' sake and I don't want to wilt the herbs or cook the mango by adding it to the hot pasta. If making this to eat quickly, put it in the fridge to chill slightly.
Just before serving, heat a large skillet with a few tablespoons of olive oil over a medium high flame. Add 2 cloves of minced garlic and the red pepper flakes. Once sizzling and fragrant, add shrimp. Season with sea salt and black pepper. When shrimp has slightly curled and blushed (flirty crustaceans!), turn them over and turn off heat. Squirt with the juice of half of the remaining lime. Allow shrimp to cook in the residual heat of the pan for another minute or two, until pink on both sides. Do not overcook. Add shrimp and all the pan juices to pasta salad.
Add the remaining ingredients, making sure to douse the avocado with the remaining lime juice. Stir to combine and season with sea salt and black pepper. Serve immediately. Enjoy!
Recipe by Mamaguru at http://mamaguru.com/mango-shrimp-avocado-pasta-salad/