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I was very impressed with this! It's good warm or cold, it's colorful and fresh-tasting, and it's really easy to make. I added two pounds of shrimp instead of one because I defrosted a two-pound bag, and I used some of the salted shrimp cooking water to soak the noodles in once the shrimp were cooked. With the extra shrimp, it was more of a meal than a salad, but no complaints here. Definitely a keeper, thanks for posting! Made for PAC Spring 2013

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Muffin Goddess April 03, 2013
Ramen Noodle Shrimp Salad