Roasted Shrimp Salad

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Made this for me and my hubby after viewing on TV. The flavor was fantastic; the preparation was simple (except for peeling and deveining shrimp, which is time consuming. We loved it and I will serve it at an upcoming party. I didn't use all the sauce, just played it by ear. A definite keeper!

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This recipe has potential in my opinion, but it needs tweaking. For one thing, I think IF I were to make it again, I'd use about half of the sauce. It was much too wet for me. It's also missing some flavors. Some paprika or cayenne might spice it up a bit. Maybe some nuts instead of the red onions. It's a good start, but this recipe exactly as it is written just doesn't wow me.

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This recipe never ever fails to bring on the rave reviews. It's easy and so scrumptious. Try her other roasted shrimp appetizer too. YUM.

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I made this recipe for my son's graduation party in June and it was great! I added a little more orange juice to get a citrus flavor. Everyone raved about it and unfortunately, there were no leftovers. Ina is always right on with her recipes- every one I've made has been fabulous!

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I love this recipe! Every time I make it I change it just a bit...added non fat greek yogurt & sour cream in lieu of the mayo to cut fat. beefed up the spices too. Still excellent! Thank you Ina!

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This is the best shrimp salad I have ever had. I will be making it again and again. would recommend this to any Shrimp lover. It is like the potato chip--can't eat just one. So Tasty.

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I made this for dinner tonight and my husband loved it. Per some previous reviews, I added the dressing to the shrimp and only ended up using about half of it. The flavors of the roasted shrimp and the orange were great ... we made sandwiches with whole wheat pita pockets and mixed baby greens. Will definitely make this one again!!!

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As long as we're roasting shrimp - a good idea - roast them IN the shells or else you'll lose a lot of flavor. --Peeling the shrimp before roasting just exposes that tender flesh to the heat - dries them out. They did not take as long as her recipe specifies

I'm not a person who counts grams, but there was too much mayo in this. I thinned it out with rice-wine vinegar. I also thought the orange didn't cut through with enough flavor so I used a little lemon juice. I generally make a recipe just the way it comes, at least the first time, but this time I modified it from the first reading.

--Instead of using those dinky jars of brined capers, go to a good Italian market and get capers preserved in salt. They are plumper, and have more flavor. They last forever in the fridge. You have to rinse them off, of course. I've had mine for almost a year. I make spaghetti puttanesca about three times a month, makes all the difference using these fat capers.

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Everyone who ate this dish are still talking about it. The flavors work fantastic together

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Used capers for the first time and loved the taste of them in the salad.! I did add more onion and finely chopped celery to boost. the amount - wanted it to go a little further. Roasting the shrimp really adds to the flavor - had done it for the first time when I made her roasted shrimp and orzo salad last week - which was so delicious and even better the second day.