Rotini with Seared Shrimp and Avocado-Chimichurri Sauce

Directions

1. In medium bowl, combine shrimp, garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon salt and the chipotle chili powder; toss well to coat shrimp. Set aside.
2. For sauce, place cilantro, oregano, garlic, salt, red pepper flakes, paprika, lime juice and vinegar in bowl of food processor. Pulse 5 to 10 times to chop herbs. Add avocados; process until mixture is very smooth.
3. Prepare pasta according to package directions. Place in large bowl.
4. Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add seasoned shrimp. Sear shrimp 2 to 3 minutes per side or until cooked through. Remove shrimp from skillet: set aside. Add cherry tomatoes to skillet. Cook 3 to 4 minutes, just until tomatoes have a slight char, stirring occasionally.
5. Add Avocado-Chimichurri sauce to pasta. Toss to coat well. Add shrimp and cherry tomatoes; toss to combine.

Note: Recipe prepared with shrimp that have not been treated or frozen with seawater or brine solutions which increases the sodium level.