Ingredients

• 8 ounces bowtie pasta
• 2 ½ cups water
• 1 pound peeled/deveined shrimp (thawed, if frozen)
• 1 tablespoon cornstarch
• large zip-top bag
• ¼ cup chipotle marinade
• 4 ounces fresh gourmet mushroom blend
• ½ cup pre-diced fresh tomatoes
• ⅓ cup pre-sliced green onions
• 2 tablespoons butter
• ½ teaspoon seasoned salt

Steps

1. Preheat 2-sided tabletop grill. Place pasta and water in large saucepan. Cover and bring to boil on medium-high. Remove lid and cook 6-8 minutes, stirring often, or until most of water is absorbed.
2. 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.
3. Stir remaining ingredients gently into pasta. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally, or until thoroughly heated.
4. Place shrimp on grill and close lid (wash hands). Grill 3-4 minutes or just until shrimp turn pink. Serve over pasta.

Ingredients

• 1 (20-ounce) package frozen mixed fruit (contains peaches, melon, strawberries and grapes)
• 1 cup lemon lime soda
• ¼ cup sugar

Steps

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