Mexican Shrimp Salad


The angel hair pasta and red wine vinegar dressing from our Spaghettini Salad paired with shrimp, lime juice, cilantro and fresh avocado makes for a great side salad during Lent or any time of the year.


  • 1 lb. Mrs. Gerry's Spaghettini Salad

  • 8 oz. cooked & peeled shrimp, thawed

  • 2 tbsp. lime juice

  • 1 to 2 tbsp. minced fresh cilantro

  • ½ tsp. Tabasco sauce

  • 1 ripe avocado, diced just before serving


  1. In a large bowl, combine all ingredients except avocado.

  2. Chill to 33° to 39°F.

  3. Just before serving, dice the avocado and add to salad. Serve chilled.

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