Chipotle Shrimp With Pasta and Fruit Sorbet

Serves 4

8 ounces bowtie pasta
2 1/2 cups water
1 pound peeled/deveined shrimp (thawed, if frozen)
1 tablespoon cornstarch
large zip-top bag
1/4 cup chipotle marinade
4 ounces fresh gourmet mushroom blend
1/2 cup pre-diced fresh tomatoes
1/3 cup pre-sliced green onions
2 tablespoons butter
1/2 teaspoon seasoned salt

Preheat 2-sided tabletop grill. Place pasta and water in large saucepan. Cover and bring to boil over medium-high heat. Remove lid and cook 6–8 minutes, stirring often, until most of water is absorbed. Place shrimp and cornstarch in large zip-top bag. Seal bag and shake to coat shrimp. Add marinade to bag, seal tightly and knead to coat; set aside. Stir remaining ingredients gently into pasta. Reduce heat to low, cover and simmer 5 minutes, stirring occasionally. Place shrimp on grill, using tongs, and close lid. Grill 3–4 minutes or just until shrimp turn pink. Serve over pasta.


Fruit Sorbet

1 (20-ounce) package frozen mixed fruit (contains peaches, melon, strawberries and grapes)
1 cup lemon lime soda
1/4 cup sugar

Process fruit in food processor, pulsing 15–20 times, until fruit is chunky. Add remaining ingredients and process 1–2 minutes until smooth. Chill in freezer until ready to serve.