1 Review of Shape's Vietnamese Shrimp Salad

From: Aunt Cookie

On Sep 1, 2007

Delicious and simple! I used Splenda instead of sugar, and I marinated my shrimp for a while in the dressing before serving. The only change I would make next time (and this is not the fault of the recipe) is to use raw shrimp and cook them right before I marinate them. This was my first experience with shrimp that were pre-cooked and frozen, and they weren't too great. The recipe was lovely, though! Thanks for posting.