• Cooking Time: 10
  • Servings: 6-8
  • Preparation Time: 45


  • 1 8oz package angel hair pasta
  • 1 1/2 lbs small shrimp *not bay shrimp
  • 1 1/2 celery, chopped
  • 1 cup jicama cut into matchstick pieces
  • 1/2 c Girard's champagne salad dressing
  • lemon pepper to taste
  • 3/4 c best foods mayo (or hellman's)
  • 1 meyer lemon
  • 3/4 c grated parmesan cheese


  • P\eel shrimp and poach so they are just cooked, cut in 1/4" pieces
  • marinate shrimp, celery, and jicama in lemon juice and salad dressing
  • cook noodles according to package - al dente
  • add to shrimp, celery, and jicama mixture
  • toss with mayo, cheese, and lemon pepper
  • cover and refrigerate overnight
  • serve cold


You have to make this the night before to let the flavors truly marry. I think it is a great summer salad - perfect picnic food!

Categories: Pasta 

Author Credit: cousin lianne

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