Instructions

To make the pesto: Heat the broiler to 525 degrees. Place peppers in a baking dish and toss with 2 tablespoons olive oil. Broil peppers until the skin is charred and blackened, 5 minutes per side. Remove from the oven and transfer to a sealable plastic bag. Seal and let peppers steam for 10 minutes. After 10 minutes, remove peppers from the bag and peel the skins. Remove the seeds and coarsely chop.

In a food processor, combine chopped peppers, cilantro, almonds, lime juice and garlic. Pulse a few times to break down the cilantro. With the motor running, slowly add olive oil until dressing is loose and creamy. Season to taste with salt and pepper.

To make the salad: Bring a medium pot of salted water to a boil. Fill a medium bowl with ice water. When water is boiling, add shrimp and cook until the shrimp turn pink and opaque, 1 minute. Immediately remove shrimp from boiling water and plunge into ice water to stop the cooking process. Once shrimp have cooled, drain shrimp from ice water.

In a large bowl, combine lettuce, tomato, zucchini, squash, pepper, avocado and shrimp. Drizzle 1/4 cup of the pesto around the inside rim of the bowl, and toss to thoroughly coat all ingredients, adding more dressing if desired. Serve immediately.