Reviewed: Oct. 18, 2011

Loved it! My only comment was that the olive oil was rather unnecessary and added a whole lot of calories. I only used a tablespoon or so and it was still the right texture and tasted excellent. The avocado was hard to notice, if you like avocado I would add a little more. Otherwise I'd substitute the avocado for another vegetable and a little more oil. I added chili pepper flakes but added more than I thought! Just be careful if/when you add chili pepper, it definitely makes it but its easy to go overboard. I also forgot the cilantro and I didn't notice it. As a side note, if you've got the time and patience, I'd cut the shrimp into smaller pieces. It makes it easier to eat and allows the aromatics to blend into the meat more quickly.

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12 users found this review helpful

Reviewer:

Caeli

Reviewed: Sep. 24, 2011

This has become one of our favorite recipes, with a few modifications. I dislike bell pepper of any kind so I substituted sun dried tomatoes. Not as much flavor but nice color. I don't use nearly as much olive oil, 2 T is sufficient. I serve it on a bed of lettuce drizzled with a little Olive Garden dressing. We have this every couple of weeks.

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8 users found this review helpful

Reviewer:

Makaren

Reviewed: Aug. 24, 2011

This was a really good easy recipe except I tried the fresh Cilantro for the first time ever and it left a really bad taste in my mouth so bad I had to throw it all away. I did some google'ing and found out that indeed some people have a bad "reaction" to cilantro like it tastes like soap. Next time no Cilantro for me and it should be just fine.

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10 users found this review helpful

Reviewer:

tom

Reviewed: Jun. 9, 2010

Fantastic! Light, fresh, and full of flavor. I used less olive oil (not sure how much, but probably closer to 3 Tbs), let everything except the avocado marinate all day, then added the avocado and some lemon juice right before serving. Got rave reviews from my family. Also wonderful as leftovers piled on warmed pita bread. The avocado actually didn't turn brown overnight because I had added lemon juice.

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13 users found this review helpful

Reviewer:

Nikki

Reviewed: May 27, 2009

This recipe was delicious! You have to let it sit for several hours before serving so the flavors can blend together. I skipped the green pepper, but added corn and carrots and served it on a bed of mixed greens. I gave it 5 stars because my Army hubby loved it and he's not a big fan of salads.

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10 users found this review helpful

Reviewer:

CJJ

Reviewed: Jun. 13, 2008

What a delicious dish...we loved it. I let it sit for about 4 hours before serving.

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10 users found this review helpful

Reviewer:

DONNAB68

Reviewed: Aug. 14, 2005

Really delicious and even better the next day. This one is a keeper that I will keep on making. Thanks for a wonderful recipe!

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18 users found this review helpful

Reviewer:

NEERONDOGS

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Sparrow Bush, New York, USA

Reviewed: Apr. 6, 2005

I loved this! My husband really enjoyed it too (for dinner and lunch the next day). I added lots of lemon.

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11 users found this review helpful

Reviewer:

HELYNNSPAFF

Reviewed: Mar. 23, 2005

This recipe turned out delicious! Although my husband didn't like it as well, said the peppers were overpowering. I loved it, and liked it even better the next day in a pita. Will definately make again, and again and again....

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15 users found this review helpful