Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon) Recipe Reviews - Allrecipes.com (Pg. 4)
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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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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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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Cooking Level: Expert

Home Town: Moore, Oklahoma, USA
Living In: Harcourt, 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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Photo by ChicCook

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA
Living In: Seattle, Washington, USA
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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Photo by Marcia_Marcia_Marcia

Cooking Level: Intermediate

Living In: Studio City, California, USA
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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Photo by redbudval

Cooking Level: Intermediate

Home Town: Richmond, California, USA
Living In: Tulsa, Oklahoma, USA

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