Dish: 4

Cooking Time: 35 minutes

Ingredients

• 2 oranges, zested and juiced.
• 2 lemons, zested and juiced.
• 2 limes, zested and juiced.
• 1 teaspoon garlic, minced.
• 2 tablespoons canola oil.
• 2 tablespoons Del Molcajete Habanero Verde Hot Sauce.
• 4 large white button mushrooms, cut in half.
• 1/2 green pepper, largely diced.
• 1/2 red pepper, largely diced.
• 1/2 large red onion, largely diced.
• 12 pieces of shrimp, peeled and deveined.
• 4 wooden skewers, soaked in water for 20 minutes.
• 2 cups radiatore pasta, fully cooked.
• 1/2 cup corn, roasted and shucked.
• 1/2 cup cucumber, peeled, seeded, and small diced.
• 1/2 cup red onion, small diced.
• 2 lemons, zested and juiced.
• 1/2 cup extra virgin olive oil.
• 1 teaspoon dijon mustard.

Preparation

• For the marinade, mix together canola oil, garlic, Del Molcajete Habanero Verde, Lemon, Lime, and orange zest.

• Hold the Skewer firmly and layer with shrimp, green peppers, mushrooms, and red peppers.

• Drizzle ½ of the marinade over the shrimp and grill for 5 minutes. Flip over and brush the additional marinade on the shrimp skewer.

• In a Large Bowl, combine pasta, corn, cucumber and red onions.

• In a separate bowl, combine the lemon, extra virgin olive oil, and Dijon Mustard.

• Toss the dressing and salad mixture together.