Shrimp and Avocado Wraps Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 19, 2013
So good!
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Reviewed: Jan. 29, 2014
Loved this!! We didn't use the hot sauce because I was making it for myself and my three girls 5 and under. It was a big hit for all of us, though I did add a little more avocado because my two youngest are huge avocado fans. We also did not add any salt, just a little black pepper, and it had plenty of kick for our group. :-) We didn't use the Boston lettuce because we can't get that locally but Romaine worked just fine. I was using frozen uncooked shrimp so I sautéed them with a little butter just before adding them to the recipe, and the warm shrimp were great in this recipe. There's probably a lot more experimenting we'll try with this basic recipe, thanks!
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Reviewed: Oct. 16, 2014
Love the dressing mix! A versatile recipe that can be easily modified to suit your taste. I like to use regular mayo, add 1/4 tsp old bay and 1/8 tsp cayenne and omit the salt and pepper for the dressing, top with sliced cherry tomato and crumble 6 strips bacon for the four servings. Thanks for posting!
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Photo by aputler

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Photo by Baking Nana
Reviewed: Dec. 11, 2012
These were pretty good. They would be very nice for a luncheon. I would consider adding some diced tomato for color. Thanks for a easy delicious recipe.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Feb. 7, 2013
I drizzled the mayo combination over and added Pico de Gallo before rolling up the tortilla. Next time I would either grill the shrimp, marinated in garlic or add bacon for a bit more flavor.
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Cooking Level: Intermediate

Home Town: Clinton, Massachusetts, USA

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