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This gorgeous salad has such authentic flavor, you’ll think you’re sitting at a beachside cantina in Acapulco. Heidi Hall — North St. Paul, Minnesota
This recipe is:
Quick
Nutritional Facts 1 serving equals 489 calories, 35 g fat (5 g saturated fat), 138 mg cholesterol, 638 mg sodium, 24 g carbohydrate, 8 g fiber, 24 g protein.
Originally published as Shrimp & Avocado Salads in Simple & Delicious May 2010, p26
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 26, 2011 by scrapo
Delicious! I also added some chopped red onion, a tiny bit of mexi-cheese blend and crushed tortilla chips. We didn't have any fresh cilantro on hand so I used some basil and parsley still delicious!
Reviewed on May. 03, 2010 by cthrelfall
A.Ma.Zing. This is an awesome salad. My sister, who doesn't like shrimp, tried it, loved it, and is planning to make it herself! A DEFINITE do-again-er. :)
Reviewed on Apr. 26, 2010 by diligentfrog
I made this salad this weekend for our "Girls Luncheon." Everyone loved it. The shrimp is fantastic... and would even taste good alone or with rice if you didn't want it with the salad...
Reviewed on Apr. 19, 2010 by cindysizemore
Fresh and wonderful!! I marinated the shrimp for 1/2 hour in the garlic, salt, chili powder and cumin before cooking. I also used parsley instead of cilantro since we are not cilantro fans here. Turned out amazing, I will definatly serve this again, and again, and again!!
Reviewed on Apr. 17, 2010 by chrissteve
The dressing is to die for delicious! And it's very easy and quick to make the meal.
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