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For the salad
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1 pound shrimp, peeled and tails removed
8 ounces pasta, cooked and chilled
1 avocado, diced 1 mango, diced
2 tomatoes, diced
3 garlic cloves minced
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For the dressing
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2 tablespoons soy sauce
1/2 cup rice vinegar
2 tablespoons sweet chili sauce
1/4 cup fresh lime juice
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon Old Bay
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Combine all the salad ingredients in a large bowl. Whisk the dressing ingredients together in a small bowl and then toss with the salad to combine thoroughly. Refrigerate until chilled, or about 30 minutes.
