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Spaghettini Salad

Mexican Shrimp Salad

Mexican Shrimp Salad

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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