1 lb. raw shrimp, peeled and deveined (41-50 count)
Add the avocado, spinach, cilantro, lime juice, olive oil, garlic, salt, cumin, and black pepper to a food processor. Process until smooth, scraping down the sides of the processor as necessary. Cover and set aside avocado cream sauce
Cook the pasta according to the package directions. Before draining the pasta, reserve ½ cup of the starchy cooking water and set aside. (This will be used if your avocado is too thick.)
As the pasta cooks, brush shrimp with remaining 1 tbsp. olive oil, season with salt and pepper. Thread shrimp on a skewer for easy grilling. You can use a wooden or metal skewer.
Preheat grill to 350-450F and set it up for direct cooking. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque.
Once pasta is cooked and drained, add it to a large bowl. Add the avocado sauce to the warm pasta. Stir until well combined. If the sauce is too thick, add the reserved pasta cooking liquid in 2 tablespoon increments until the desired consistency is reached.
Top the pasta with the cooked shrimp. Serve immediately.