Would have preferred a different dressing on this dish. Yes it was easy to make, but my family wasn't crazy about the dressing.
Wonderful! Actually just mixed with aruglua and served as dinner! Very good!
Very good recipe. I added garlic and an cubed avocado to the sauce. I think it would have been even better had the shrimp chilled. I think the leftovers are going to be wonderful. Easy and light recipe for a hot night, I will make this one again.
The word is out---everyone who comes over loves this. I bar-b-que the shrimp, and I use a smoked salt, but this recipe is a hit. The smokey flavor of the chile is even a hit with my mother-in-law, and she usually doesn't like any seafood.
Super easy, super tasty! Will definitely make again. And I am not usually a fan of cooked fruit, but this was delicious!
I had to rethink this salad as the boston lettuce was only two leaves and not 1 cup of lettuce. I had this for my weekly lunch so I tore the lettuce and made this into a traditional salad.
Awesome dish. Prepped the dressing and chopped veggies in advance with an added veggie of chopped red pepper as we had some on hand. Grilled pineapple as a side only. Served with garlic bread. Will for sure do this again!
This was really, really good! The shrimp have such a wonderful flavor. I served it with a romaine/butter lettuce blend. I also made it with the avocado, mango and pineapple salad featured with this recipe in the magazine. It was sooooooo good; nice and fresh for summer! I used canned pineapple rings because I didn't want to buy a whole pineapple for just my husband and me.
Truly outstanding!!! I would not hesitate to serve it for a summer dinner party al fresco style. I served it with candied ginger cumin rice and black beans.
I made this last night for the first time. It was outstanding. I was a little nervous because I don't have much experience cooking shrimp, but I followed the recipe exactly and it was wonderful. Very easy to make. I served it with the "Roasted Corn, Black Bean and Mango Salad" from this site and it was a perfect, easy and light weeknight meal. Destined to become a new staple in my house!
Seriously... one of the best Cooking Light recipes I have ever made... I chose a couple of minor modifications: 1. Served with tortillas for a heartier meal. 2. substituted butter lettuce with Tangy Mustard Coleslaw (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1809093). Thanks for the Grilled Fruit Salad recipe, Lauren! It's a keeper!
Great light summer meal. Instead of the recommended mango/pineapple salad, made an all-pineapple side following the salsa directions from CL's "pork chops with 2-melon salsa." Served with grilled garlic ciabatta. Bright, fresh flavors. Very good.
Definitely a keeper. To make the dish feel a little more substantial, we wrapped the shrimp and lettuce in small tortillas. As I was cooking I realized we didn't have mayonnaise as I thought, but Miracle Whip was a decent substitute. We'll definitely be making this one again. (The fruit salad on the side was so-so for me, but I am not a huge fan of pineapple, mango, and especially avocado.)
WOW! This was AWESOME! I grilled outside since the weather was nice, made the dressing a bit earlier and refrigerated for an hour or so to let the flavors meld before adding the shrimp. This will definitely be a regular on our summer dinner list! In case you don't have the magazine and want to make the fruit salad shown here (I couldn't find it anywhere on the website), it's 4 thick slices of pineapple and 1 c peeled & sliced mango both grilled and mixed with 1 sliced avocado, then dressed (1.5 T lime juice, 1/2 t honey & 1/8 t salt) and topped with cilantro leaves.
This was incredibly delicious! And so easy to make. I loved the flavor of the chipotle - just the right amount of heat. A very nice summer dish that I will be making again soon.