I made these exactly as the recipe directed, except I had smaller shrimp on hand, so I wrapped two in each piece of bacon. Mine weren't as pretty as those in the picture: They were very dark, so if I were serving them at a party, I'd want to figure out something to make them look a little more appealing. I mixed the spices in a ziplok bag and coated them in the bag and doing it that way may have increased the amount of coating on them, making them darker. These are REALLY spicy!!! The flavor's really good, but the level of heat made it a little hard to eat them. I will cut back on the cayenne pepper next time. I drained the bacon fat out of the skillet before I fried the shrimp in it and I think I'd leave at least some of it in the pan next time to help brown them more evenly & keep them from being too dry. In summary, I really liked the overall flavor of these & think they will be perfect with just a little less "heat."

Reviewed On: Nov. 20, 2011

I just wasn't terribly impressed with the flavor of the sauce. It has good heat, but that's about it.

Reviewed On: Jul. 18, 2011

Everyone who tries these cookies says they're better than the ones their grandma/mom/aunt makes! Like other reviewers, I use 1 full cup of butter instead of half butter/half shortening. I also use dark brown sugar instead of light and ground nutmeg instead of ground cloves (because I couldn't find ground cloves anywhere!) These cookies are just the right amount of crispy around the edges, chewy inside, rich and completely delicious! Thanks so much for sharing the recipe!!!

Reviewed On: Mar. 6, 2011