Shrimp and Mango Pasta Salad

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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.