Shrimp Avocado Pasta Salad

1 (16 ounce) package penne pasta

1/4 pound bacon (I use the precooked crumbled Hormel bacon)
1 lb. jumbo shrimp, peeled and deveined

2 avocadoes - peeled, pitted and diced

1 cup shredded cheddar or cheddar/jack blend cheese

1 cup mayonnaise

1/4 cup lemon juice

2 tomatoes, diced

1 tsp. crushed red pepper

1 tsp. ground chipotle

1/4 cup diced garlic

olive oil

4 cups shredded lettuce

1. Cook pasta according to directions. Rinse in cold water and set aside.

2. Cook bacon . Drain and crumble.

3. Cook shrimp with chipotle and garlic in olive oil until shrimp turn pink and are curled. Drain on paper towels and set aside.

4. In a large bowl, gently toss the pasta, bacon, shrimp, avocados, cheese, mayo, lemon juice, tomatoes and red pepper. Chill in refrigerator and serve over lettuce.

This makes a great summer dinner with fruit and warm bread.