Blackened Shrimp Pesto Pasta Salad

Cook pasta according to box directions.

Toast pine nuts (for the pesto) in large, dry skillet until golden brown, tossing occasionally. Watch carefully! They will take a few minutes to get brown, but will go from golden to burnt very fast. Remove and set aside

In same skillet over medium heat, cook bacon until desired level of doneness. Drain on paper towels, cut into bite-sized pieces.

Mix flour, chili powder, onion powder, garlic powder, cumin, and cayenne pepper for blackening mix.

Season shrimp with salt and pepper. Drizzle with avocado oil or canola oil. Dredge shrimp in blackening mix.

In the same skillet you cooked bacon, add shrimp and cook until done. The cooking time will depend on the size of the shrimp. Don’t overcook them, or the shrimp will be rubbery. Remove shrimp as soon as they are done, and drain on paper towels.

Add pine nuts, basil, Parmesan cheese, red pepper flakes and garlic to food processor. Blend for about 15 seconds to chop up basil. Add oil slowly, until pesto has consistency of a thin paste. For a thinner consistency, add more oil.

Combine pesto with pasta, and portion into bowls. Top with bacon, avocado, tomatoes, red onion, and shrimp. Finish with lemon zest. Enjoy!