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Reviewed: Apr. 24, 2007

I used green onions, half spicy and half plain mayo to eaual about a 1/2 cup, more lemon juice and added 3/4 cup pasta shells and I ate the hole thing! It was great!

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4 users found this review helpful

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TheFoxyK9

	Cooking Level: Intermediate Home Town: Key West, Florida, USA Living In: West Columbia, South Carolina, USA
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Reviewed: Aug. 25, 2006

Way too much mayo, but that's easily remedied. I started off using only 1/4 cup and adding a Tbsp at a time. Just enough mayo to hold the ingredients is what I like. This was delicious if you cook the shrimp using the Old Bay recipe found on this sight. I stuff green peppers with this for my friends who don't like raw tomatoes and then we're all happy!

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4 users found this review helpful

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DECAR48


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Reviewed: Aug. 20, 2006

I used frozen cooked salad shrimp from Trader Joe's and less mayo (lite) than recipe called for. Served open faced on whole grain bread with lettuce and tomato, it was very good.

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1 user found this review helpful

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cookin'mama

	Cooking Level: Intermediate Home Town: Cincinnati, Ohio, USA Living In: Boston, Massachusetts, USA
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Reviewed: Feb. 4, 2006

I prepared this as an appetizer for last night's dinner and was very pleased with the end result. I added chopped avocado just before serving and it complimented the shrimp perfectly. Only change I'd make is use less mayo next time and more lemon. Flavours improved overnight although it didn't do much for the avocado!

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4 users found this review helpful

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Carol T.

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Fenelon Falls, Ontario, Canada
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Reviewed: Jul. 23, 2003

Obviously I didn't have a pound of shrimp leftover from our party, but what I did have left in the freezer, I decided to make for lunch today as I had an incredible craving for shrimp salad. I didn't do any measuring, just used some common sense. I added some additional seasonings and served it (to myself) in a partially hollowed out tomato. This hit the spot, Robin!

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5 users found this review helpful

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jul. 9, 2003

This is a great recipe that looks fancy and is very easy and quick.

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10 users found this review helpful

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DEE2E


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Reviewed: Jul. 2, 2003

Way too much mayo and very "blah." Needed a lot of seasoning. I used "lite" mayo and served it on fresh hoagie rolls. I was expecting a Louisiana, kind of po boy sandwich, but my husband and I weren't too crazy about it. I won't make it again.

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4 users found this review helpful

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KELLYJELLO


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Reviewed: Jun. 30, 2003

This was a great recipe, but I did change it just a little:)!!! I turned it into a macaroni type salad by cooking macaroni noodles and adding them to the mixture. Other than that, I didn't change anything else and I thought that they were a good, quick, and simple lunch:)!!!

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4 users found this review helpful

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ALRRXS


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Reviewed: May 28, 2003

This was wonderful. I left out the tomatoes since my husband does not care for them. I made a corn bread (Jiffy) and served the shrimp salad on corn bread sandwiches. It was delicious!!!!!

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1 user found this review helpful

Reviewer:

HPR3448

	Cooking Level: Expert Living In: Charlotte, North Carolina, USA
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Reviewed: Jan. 20, 2003

Wonderful shrimp salad and a delightful presentation surprise to my Brunch friends on a hot summer day!Very Refreshing. Thank you!

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RADARLOVE


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Reviewed: Jan. 18, 2003

It was excellent and very easy to make. Great flavor; not overdone with ingredients!

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3 users found this review helpful

Reviewer:

ELIZVCB


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