[Kitchen Witch]

South of the Border Chili Pepper Salad

12 oz Penne Rigate
1 1/2 cup avocado, peeled and diced large
1/2 cup red onions, halved and sliced
1/4 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
1/4 cup soy sauce
1/4 cup teriyaki sauce
1 cup anahiem chilies, seeded and sliced
3/4 cup tomatoes, diced
9 oz small shrimp, cooked, peeled and chilled
salt and pepper to taste

Cook and drain pasta according to package directions, rinse, chill and set aside. In mixing bowl whisk together olive oil, lime juice, teriyaki and soy sauce to make dressing. Add pasta and all remaining ingredients to bowl and toss together well. Chill and serve.