Randy Mayor
4 servings (serving size: 1 3/4 cups)

Anaheim chiles and avocado give this shrimp salad a Mexican spin. Anaheim chiles have a long, narrow shape and a sweet, simple taste with just a hint of heat. Total time: 30 minutes.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and red pepper; sauté 4 minutes. Remove from heat; set aside.

Step 2

Combine juice, vinegar, honey, and salt in a large bowl, stirring well with a whisk. Add cucumber and remaining ingredients; toss well. Add shrimp mixture; toss well.

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Ratings & Reviews

JIMMIC's Review

June 10, 2010
Simple and tasty! I left out the celery because we don't like it. Served wioth brown rice the first night, which didn't really do anything for it. We ate the leftovers cold right out of the fridge, excellent.

carolfitz's Review

March 14, 2009
Excellent. Lovely, fresh flavors and contrasting textures. Made to recipe and it's great without tweaking; didn't make the recommended tortilla wedges. Served with CL's Chipotle Black Bean Dip and CL's Goat Cheese Stuffed Jalapenos.