Grilled Chipotle Shrimp Salad

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.

Add shrimp.

Drizzle with dressing and toss to coat. (Serves 4.)