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What a wonderful, light, refreshing salad this is! perfect for lunch on a hot summer afternoon. I made as written except for cutting the shrimp to 9 ounces, and served three of us. For the salad greens, I used baby spinach. I worried about the lemon overpowering the delicate shrimp, but the slight sweetness of the lemony dressing was a perfect match for the sweet/salty taste of the shrimp. With a glass of crisp white wine and a slice of good artisan bread, this is the perfect summer meal. Made for ZWT8

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IngridH August 05, 2012

Hello twissis, I've just returned home,so I knew I MUST post my review since I did not have time to do it the evening I made your "Prawns" salad. Every Wenesday night a very special friend of my husbands joins us for dinner.. Let me share that for the last 5 years I've always served something that he's never had & most likly never will again. Unless I have a repeat meal. So, 1st off people in my town, well 90%; wouldn't know what a Prawn was if it swam up the creek and bit them!(just funnin') Seriously I HAD to use Jumbo fresh shrimp without the heads(surprised?).I wasn't sure how they were to be cooked, so keeping with the basil in the Dressing recipe; I sauteed them in fresh basil pesto only. The pesto covered the shrimp very well, making a great contrast to the fresh mango & (toasted) Macadamia's. I used Spring Mixed Greens as base, alternated the shrimp & mango in a circle and filled the center with the nuts.. Very nice to look at, and as you stated "romantic" what a (2 sences) wonderful dish. I'll be making this again very soon, with 3 hungry men & a 3yr. old waiting for grace, I didn't take time for a picture. Thanks for the post, I've really enjoyed my 1st community experience.I'll be posting a pic very soon. Also, I tripled everything & it turned out great, Everyone was impressed by SIGHT & TASTE ! Mon

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Monica Lin August 15, 2007
Prawn, Mango and Macadamia Salad With Lemon Basil Dressing