Garlic shrimp, tropical fruit, and baby lettuce from Colorado Collage (page 104) by The Junior League of Denver

  • garlic
  • kiwifruits
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute edible flowers of your choice for pansies.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute edible flowers of your choice for pansies.

  • jhallen on September 20, 2024

    This made for a very beautiful presentation especially with the flowers. It was very good tasting as well all though feel it was missing something - maybe some lemon? - on the shrimp. Maybe I just didn’t add enough salt. Very good though. Looks very nice for a party.

  • mharriman on July 14, 2020

    I took some ingredients from my Skinnytaste cookbook recipe for Chilled Caribbean Shrimp salad — sliced red onions, avocado slices, and freshly squeezed OJ from half of a navel orange and added that to the fruit for this recipe. That combination With the grilled shrimp created an amazingly good summer salad. Instead of the papaya, I used honeydew melon chunks since I didn’t have papaya. The salad is featured on the front cover of the Colorado Collage cookbook but the instructions differ from the photo- the photo is a perfect arrangement of mangoes, kiwi, and shrimp, but the directions clearly instruct to toss everything with the greens. I didn’t do either. I placed the greens in a shallow soup bowl, then the tossed fruit, and then arranged the shrimp on top of the fruit. I drizzled the dressing over all of it. I was surprised my husband liked this so much since I think of it’s kind of a girly luncheon salad. Will definitely repeat. Served with a baguette and Sauvignon blanc.

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