1 1/2 pounds peeled and deveined large shrimp
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Ancho chile powder
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup celery, chopped
4 tablespoons red onion, chopped
1/4 cup radishes, sliced paper thin
2 tablespoons fresh cilantro, chopped
2 cups cooked pasta
1 head romaine lettuce, chopped
4 tablespoons mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
Heat grill or grill pan to medium-high heat.
Combine the salt, pepper, chile powder, and garlic powder in a bowl and toss the shrimp to coat.
Brush the grill with olive oil and cook the shrimp for 2 minutes on each side, or until done.
Set cooked shrimp aside to cool while prepping other ingredients.
Whisk mayonnaise, chipotle, lime juice, and cumin in a bowl and set aside for flavors to meld.
Toss celery, onion, radishes, cilantro, cooked pasta, and lettuce together.
Drizzle with dressing and toss to coat. (Serves 4.)