This recipe for Lemon-Splashed Shrimp salad was in the September issue of Cooking Light...
Ross had to spice it up with some cayenne pepper.
This dish was loaded with fresh vegetables and lots of color. Shrimp, avocado, cherry tomatoes, celery, and poblano peppers in a cilantro lemon vinaigrette. It was a really quick meal. The shrimp were actually cooked with the pasta in a pot of boiling water. However, I wanted more flavor out of the sauce; it wasn't strong enough and there wasn't enough of it. We added some supplemental spice :)
Roma enjoyed some Eukanuba...
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