(Recipe and photo courtesy of Closet Cooking)

Creamy Avocado Zucchini Noodle Pasta
with Taco Lime Grilled Shrimp 

Prep:
10 minutes | Marinate: 20 minutes | Cook: 20 minutes | Servings: 4

Ingredients:

• 1 pound shrimp
• 2 tablespoons taco seasoning
• 1/4 cup lime juice (approx 2 limes)
• 1 tablespoon oil
• 1 pound cherry/grape tomatoes
• 3 medium zucchini, cut into noodles
• 2 cups creamy avocado and tomatillo sauce (see below)

Instructions:

1. Marinate the shrimp in a mixture of taco seasoning, lime juice and oil for 20 minutes.
2. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.
3. Roast the tomatoes in a heavy bottomed skillet over medium-high heat until the tomatoes are charred and tender but still juicy, about 5-10 minutes.
4. Lightly saute the zucchini noodles in a pan over medium heat until just tender, about 2-3 minutes.
5. Toss the zucchini noodles, avocado sauce, roasted tomatoes and grilled shrimp and enjoy!

Creamy Avocado
and Tomatillo Sauce

Ingredients:

• 2 medium tomatillos
• 1 jalapeno pepper
• 1 small onion, peeled and quartered
• 2 large avocados
• 1 tablespoon lime juice
• 2 tablespoons cilantro
• salt to taste

Instructions:

1. Broil the tomatillo, jalapeno and onion until slightly charred and blackened on sides, about 5-10 minutes.
2. Puree everything in a food processor and season with salt to taste.