shrimp-and-pasta-green-2Photos by: DiAne Gates


With Thanksgiving and Christmas speeding toward us on the calendar, we need a few easy, but delicious main course meals to make our lives easier. And my spicy fiesta shrimp salad definitely fills the niche!

You can do all the prep work in the morning or even the night before, then boil the pasta and grill the shrimp at the last minute—wave your magic wand and ta-da! Dinner’s served. Slices of buttered garlic French bread popped on the grill with the shrimp would be a delicious accompaniment.

And a side green salad would complete this beautiful dish—a banquet for your eyes, just before you quiet that turmoil in our tummy!


1 to 1 ½ pounds of fresh shrimp

1 bag of your pasta of choice (I use swirls or bow-tie)

6 cloves of garlic, rough chopped

½ cup apple cider vinegar

Olive Oil


1 red pepper, chopped

1 red onion, chopped

1 large jar of marinated artichoke hearts, drained and chopped

1 jalapeno, seeded, deveined, and chopped fine

½ cup mild green chilies chopped

¾ tall jar of Queen Anne olives, sliced (black olives are good too)

Zest and juice of one lemon

1 avocado chopped

Salt and Pepper to taste



8-ounce container of sour cream

½ envelop Hidden Valley Fiesta Ranch dip mix

Scant ¼ cup apple cider vinegar

(The dressing can be mixed the day before, but wait to dress your salad just before serving.)

Boil pasta according to package directions. Be sure to salt water well and include your rough chopped garlic with the pasta. Drain pasta and garlic and immediately sprinkle with apple cider vinegar and then drizzle with olive oil.

Toss all chopped ingredients with the pasta and garlic. Pour dressing over mixture and gently toss again. Salt and pepper to taste. (We love coarse ground pepper) I add shrimp which I have either roasted in the oven or cooked on the grill. If you’re not a shrimp lover, you can add chicken and roasted corn, or serve as a hearty side to burgers or ribs.

And just to be naughty, if you like all things spicy, add a light sprinkle of red pepper flakes. Serve warm or refrigerated. Not for the faint-of-taste.


Grilled Shrimp

Peel and devein shrimp, rinse and pat dry.  Place on skewers and squeeze the juice of one lemon on raw shrimp. Salt and pepper to taste and drizzle with olive oil.  Place oven on broil and cook just ‘til pink and firm. Same with grilling. Lay shrimp skewers across grill and cook on one side ‘til they begin to turn pink. Flip and cook other side ‘til pink. You can cut the shrimp in chunks to use in the salad or leave them whole. Looking at the picture, you can see I prefer them whole. Enjoy!

I’ll be sharing a few more easy holiday meals. Let me know how the family likes this one.

About dianegates

DiAne is an artist, writer, photographer, and GriefShare facilitator who also leads an adult edit group for North Texas Christian Writers, LifeSavers is for adults who are serious about their writing skills. DiAne's YA novel "Roped" released by Prism Book Group was named a YA finalist for the Grace Awards, and was named #5 in The Top Ten Christian Reads for Teens and Tweens 2016. Her sequel to ROPED...TWISTED was released July 14, 2017 Both are available on Amazon.com. Be sure to check DiAne's blog, "Moving the Ancient Boundaries" at http://dianegates.wordpress.com/
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