Shrimp, Bacon, Avocado Pasta Salad

Ingredients

• 1/2 pound dry fusilli pasta
• 1/2 pound of peeled, deveined raw shrimp
• 1/2 teaspoon chipotle pepper powder
• 1/4 teaspoon salt
• 3-4 thick-cut slices of bacon, sliced into 1/2 inch pieces
• 1/3 cup diced red onion
• 1/3 cup diced red bell pepper
• 1/3 cup diced yellow bell pepper
• 2 green onions, thinly sliced, including the green onion greens
• 1 avocado
• 1/4 cup roughly chopped cilantro
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lime juice
• 1 tablespoon white wine vinegar
• 1 teaspoon lime zest
• 1/4 teaspoon salt
• 2 tablespoons extra virgin olive oil

Directions

1. Coat the shrimp with the chipotle chile powder and salt, then slide it into the refrigerator to season while you work on the pasta and salad. Set a large pot over heat with salted water and bring it to a boil, using 2 quarts of water and 1 Tbsp salt.
2. As the water warms, start the bacon. Add the bacon to a small saucepan over medium heat, and cook it until the pieces are lightly browned and much of the fat has cooked out. Transfer the bacon to a plate lined with paper towels. Pour off and discard, or set aside for another use, all the drippings except 1 tablespoon, taking care not to send bacon fat down the drain.
3. Turn the heat up to high, then add the shrimp to the pan. Cook, stirring as needed, until the shrimp is done, which should take a few minutes.
4. Once the water is boiling, stir in the pasta. Cook it until al dente, tender but still with a little bite, usually 1 or 2 minutes less than the package directions suggest.
5. Combine all the dressing ingredients in a jar, put the lid on, and shake until the vinaigrette comes together.
6. When the pasta is done, drain it and cool it under cold water. Transfer it to a large bowl, pour in the vinaigrette, and mix in the shrimp, bacon, bell peppers, and onions. Fold in the cilantro and avocado right before serving.