Reviewed: Jan. 12, 2009

good but way too much onion unless i just happened to get a really strong one. the rest of the salsa was fantastic once you get past the overpowering onion.

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Reviewer:

Karen in MS

Cooking Level: Beginning

Living In: Olive Branch, Mississippi, USA

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Reviewed: Sep. 28, 2007

I thought this recipe was okay; however no one else in my family liked it much. I made it with a green salad for dinner on a fall night. I think it would be more appropriate as a pasta side dish at a summer potluck. I liked all the ingredients, but the flavors just did not come together in a positive way for me. I will make the salsa again to use with salmon.

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Reviewer:

Tammie

Cooking Level: Intermediate

Home Town: Kaysville, Utah, USA

Living In: Farmington, Utah, USA

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Reviewed: Sep. 10, 2007

This recipes was delicious! We substituted pickled jalpeno peppers and used half of what it called for to give it less spice. I also added a little cinnamon to the shrimp that gave is a unique flavor but tied in well with the dish.

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Reviewer:

KeriR0202

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2007

I used half a lime and substituted shrimp for chicken and it turned out great!

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PurePedigree

Cooking Level: Expert

Home Town: Lockeport, Nova Scotia, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jul. 21, 2005

I could not imagine cold or even room temp salsa with hot pasta and shrimp, so I made a pasta salad with it. I grilled the shrimp then chilled them. I added the shrimp just before serving. It was very good. Everyone in my family loved it. and that is saying a lot...3 of 4 members HATE pasta salad. It is not so good left over...all the citrus makes the pasta and shrimp mushy, so make only as much as you will use. Also, I used a whole pineapple and all the juices from cutting it. I added the pineapple juice with the other juices. Over all a great salad and I will make it again.

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JuiceMom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 2, 2005

Loved this recipe .... with some changes. First of all I completely left out the pasta. I don't see any reason for it. Secondly, I did not grill the shrimp but as another reviewer advised sauteed it with some EVOO, garlic and about 1/4 cup of the juice from the salsa (there is a lot so it won't affect the taste of the salsa at all). Then served the shrimp with the salsa to top it off. It turned out absolutely fantastic!! ;O) Definately a keeper!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Aug. 8, 2003

This was very good. I cooked the shrimp in a pan with garlic, rather than using the grill. This worked well, offering great flavor. I Then added the salsa mix and pasta to the shrimp. I also used fresh angel hair pasta, for a perfect light summer meal. Easy and very tasty!

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Reviewer:

WAVERLYFUN

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Reviewed: May 1, 2001

I was looking for a pineapple salsa recipe to compliment my salmon patties when I ran across this recipe. It worked very well and tasted great. I did add some cilantro to it.

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ABOLTON

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Reviewed: Mar. 26, 2000

Recipe overall was very good - I added some salt and pepper to the grilled shrimp. I also added some chopped garlic to the salsa - felt it was missing this. Have recommended this recipe to several freinds. Very good!!

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