Lemon-Splashed Shrimp Salad

I made this for guests for dinner. Everyone raved about it. I served it with an Asian beef salad(also a CL reipe) and a cheesy bread. I too agree with the previous review that it took longer than 20 min to prepare. But since I had plently of time I didn't care. I used one pound of prepared shrimp and 3/4c of the pasta otherwise followed the recipe. Will make again.

At first taste I didn't like the flavor combos, but the heat from the poblanos was addicting (watch out--ours were homegrown & spicy), and everyone went back for 2nds. I'm not a fan of warm avocado, but the textures were fun. Not great heated the next day, but overall not too shabby.

We loved this recipe. I used a whole box of pasta, a whole avocado, and a whole poblano pepper, but I think it only added to the great combo of tastes. The added avocado gets all warm with the pasta and is heavenly! I added some shredded Parmesan on top. My poblano was so mild that my hubs thought it was a green pepper! I will make this again for sure.

we enjoyed this dish, however, it took a lot more than 20 min to make. Would make it again if I had more time.

This "salad" is all about the lemon - if you are a citrus fan (which we are) you will definitely enjoy it. However, the poblano was a bad choice, would definitely stick with a red bell pepper instead. We had enough for dinner, but wish we would have made extra for leftovers, as I am sure once all the flavors really combine it would be amazing. Easy to make and very tasty.

Very tasty. Easy to make and quite good.

So light and refreshing. I can't get enough of this salad for summer lunches.