Excellent "base" sauce, and as the author says--you can zip it up your way! I followed the recipe to a "T" and found a light, tangy sauce for almost anything. YOU MUST LIKE A SLIGHTLY TEXTURED SAUCE TO ENJOY THIS ONE---it is slightly chunky. Good idea to really saute' the veggies well before adding the other ingredients. I did add another tablespoon brown sugar along with a dash or two of hot sauce to zip it up a bit. Wonderful and easily earns a HIGH 5!!!

Reviewed On: Dec. 2, 2009

Absolutely delicious--and so different that people ask for the recipe! Wonderful with a tablespoon or two of chopped celery added. High 5 for sure!

Reviewed On: Nov. 29, 2009

Flavorful, easy. I lined a heavy sheet pan with foil to do mine, paying special attention to getting the garlic pieces and parmesan to stay on top of each shrimp. I gave a sprinkling of salt and cracked pepper for more flavor...My broiler did require a few more minutes to ensure they got done well. Also, with lining the pan with foil, it made it easy to pour off the excess butter and juices to use as a dipping sauce on the side. Wonderful idea and flavors here--highly recommended!

Reviewed On: Oct. 8, 2009