Reviewed: Nov. 4, 2009

I added thinly sliced persian cucumbers, fresh corn and pineapple. I cooked the shrimp with green onion, jalepeno, butter, lime juice and pineapple. Amazing! The pineapple makes it!

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chrondsey

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Reviewed: Sep. 17, 2009

I made this dish many times this summer and loved it more each time. A crowd pleaser and so pretty too!

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Lola

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2009

This was a wonderful summer dish. Perfect for lite simple meal. I added little extra lime juice and a cucumber for the perfect dinner salad.

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bluebutterfly0606

Cooking Level: Expert

Home Town: Milledgeville, Georgia, USA

Living In: Winder, Georgia, USA

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Reviewed: Sep. 8, 2009

This was excellent! My grocery store did not have yellow tomatoes so i just used 2 red tomatoes, 1 yellow bell pepper and 1 jalapeno. Next time I will add another jalapeno. Thanks for the recipe!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Aug. 21, 2009

WOW! this salad was a great hit, i did a baby shower for one of my greatest friends I made it for 25 people and at the end of the party it was all gone!!I served it with tostadas.

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ashley

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Reviewed: Aug. 10, 2009

This was a fabulous salad however I used the dressing from the "Mexican Bean Salad" on Allrecipes and it was even better than just lime juice. I also added frozen corn and some diced jalepeno. WONDERFUL!!

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Kim A

Cooking Level: Expert

Living In: Gahanna, Ohio, USA

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Reviewed: Aug. 4, 2009

I have some suggestions to make this a five star recipe. The suggested "kick" needed is not the perfect dressing, but is, instead, the perfect blend of spices-- garlic and a little cayenne pepper or diced jalapeno. For those who wish to marinate more then 15 minutes, wait to add the avocado until just before serving, otherwise it gets soggy. And if you want to marinate overnight, there is no need to cook the shrimp at all, as the lime juice will do so. I sauteed the shrimp lightly with olive oil and a bit of Cajun spices, then added all the ingredients plus garlic, cayenne pepper and a bit of red onion. Then I marinated it for an hour. My husband and I spent a year in Baja MX and Central America and we ate all versions of this dish, so we have tasted it all! He had two helpings and finished his plate. This version is a keeper!

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Laurin

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Reviewed: Aug. 3, 2009

This was pretty good although next time I will use less bell pepper (I used red and yellow) and add another veggie to the mix. For seasoning, I used kosher salt and garlic pepper. The lime juice was wonderful in this dish.

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ronalyn

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Reviewed: Aug. 1, 2009

Loved this!!! I used 60-70 count shrimp Because I like the way they look whole. I also used the whole lime and omitted the pepper. This dish just looks and tastes like summer. Thanks for sharing!

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Brenda

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Reviewed: Jul. 31, 2009

I made this tonight & it was delicious. I went to the store & got home & realized that I did not have all the veggies that I needed so I improvised. 1st I boiled the shrimps w/old bay & onion & garlic. I thinly sliced the onions, cubed the avocado & cut the shrimp into bite size pieces. I then squirted fresh lime juice over the top. I let it set for about 15 mins, the kids could not wait to eat it. It was a HIT!!! Everyone loved it, even the hubby!! I cut my avocado too small, so it kind of made it like a dressing because it was all smashed. Next time if I make it for a group, I will keep the avocado pieces bigger. This dish was even better a few hours later!! My hubby said to add cucumbers next time. Next time, I'll try and add the tomatoes. Mine are still green in the garden.

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Tia

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Reviewed: Jul. 31, 2009

We give this 5 stars after our minor changes! We added some olive oil and some freshly minced garlic. Excellent summer salad!

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Lynn

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Jul. 31, 2009

My 17 yr old son found this recipe in a magazine and used jalapeno peppers instead of the green peppers. He removed the seeds, but it still had a nice kick to it. We served it with some seared scallops and it made a wonderful summer meal. Its like cerviche, so it would be good with tortilla chips too.

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alohaidaho

Cooking Level: Expert

Living In: Boise, Idaho, USA

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Reviewed: Jul. 31, 2009

No EVOO in this. Try a more original idea. Lots of ideas for something special to put over the top.

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Beverly Jane

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

This by itself is goob but if you mix it with low sodium V8 juice,hot sauce, and celery salt, and worshestire sauce for a nice shrimp cocktail. Serve with crackers.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Reviewed: Jul. 27, 2009

I was surprised how great this was even without any oil in the dressing--there's something about that lime juice and avocado together. Definitely let it sit for at least 15 minutes (I left mine for a few hours) because the flavors really come out after it's "rested" for a bit. I will make this again for sure. Thanks for the recipe!

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ChicCook

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 4, 2008

Since I love all the individual ingredients (avocado, shrimp, pepper, tomato, CILANTRO, etc) that part was yummy. However, as much as I like a nice salad with EVOO, lime juice, salt and pepper, I found the same boring on this shrimp salad. As the submitter says in her heading, trying a favorite salad dressing might work. The base ingredients are great... finding the right dressing combination could make it a five star recipe.

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Marcia_Marcia_Marcia

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Reviewed: Nov. 25, 2008

This recipe was absolutely fabulous. I made it in November, so the tomatoes were not the best, but it still came out fantastic. I used a yellow bell pepper for color, I think red would go well too. Use the lime juice like the recipe calls for and let it set in the refrigerator for more than 15 minutes (I left it overnight). Allows the flavors to blend. Everyone in my wine class loved it. I can't wait to try it again with home-grown tomatoes next summer.

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