Mexican shrimp-and-avocado salad with tortilla chips from Food & Wine Magazine, January 2013 (page 56) by Grace Parisi

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Notes about this recipe

  • anya_sf on May 10, 2025

    For more flavor, I seasoned and grilled the shrimp instead of just poaching it. Made approximately 1/2 recipe with a small romaine heart and 1 oz tortilla chips and finished most of it myself for dinner, so servings are quite light as written. Quick, easy, and tasty.

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