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Grilled Shrimp and Pasta Salad

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Serves 6 to 8
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Recipe created by Rick Bayless on behalf of the makers of Hidden Valley Original Ranch dressings
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  • 1 16-ounce bottle Hidden Valley Organic Ranch dressing
  • 1 ripe avocado, pitted and peeled
  • 1 bunch cilantro, tough stems removed, divided
  • 1 medium poblano chile
  • 1 medium white onion, cut into 1/2-inch slices
  • 3 ears corn, husked
  • 1 pound large uncooked shrimp, peeled and deveined
  • Oil for grilling (about 1/4 cup)
  • 1 cup diced jicama (about 1/4-inch pieces)
  • 1 pint small cherry or grape tomatoes, preferably a mix of red and yellow
  • 1/2 pound corkscrew or penne pasta, cooked al dente according to package directions
  • Salt and freshly ground black pepper

    1. In blender or food processor, combine dressing, avocado and 2 tablespoons cold water. Roughly chop cilantro, reserving 1/4 cup for garnish. Add remainder to blender or processor. Process until smooth. Refrigerate dressing, tightly covered, until ready to use.
    2. Light charcoal and let burn until charcoal is covered with gray ash but still very hot. Or, if using gas grill or grill pan, set to medium-high heat. When grill is quite hot, brush corn, poblano pepper and onion slices with oil; sprinkle corn and onion with salt and pepper. Thread shrimp onto skewers, brush with oil and sprinkle with salt and pepper.
    3. Grill vegetables and shrimp, turning regularly to ensure even cooking: 10 to 15 minutes for poblano (sear over hottest part of fire until evenly blackened and blistered all over), about 10 minutes for onions, about 5 minutes for corn and about 4 minutes for shrimp.
    4. Cover poblano with towel to rest. When cool enough to handle, wipe off charred skin and remove seed pod and seeds. Rinse briefly, chop into small pieces and place in large bowl. When corn is cool enough to handle, cut kernels off cob and add to bowl with poblano.
    5. Chop onion into small pieces and add to bowl, along with whole grilled shrimp, jicama, tomatoes, cooked pasta, 1 to 1 1/2 cups of prepared dressing and 1 teaspoon salt. Stir to combine. Salad is best if covered and refrigerated for an hour or so.
    6. Taste and add additional dressing and salt, if desired. Serve sprinkled with reserved 1/4 cup cilantro.

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