This is a great reciepe for warm weather get togethers. Very light and fresh tasting. The only thing I changed was I sautaed the asparagus pieces with the shrimp and garlic in olive oil, to give it some flavor, and added some grape tomatoes. Thank you so much for our new favorite summer side dish. I know I'll be making this and sharing this all summer.

Reviewed On: May 29, 2009

Thank you Mary Beth..I am always looking for new appetizers, my family and friends love when I make several, and this one is a keeper. I've made it three times since Christmas and everyone LOVES it. I do use a handful of fresh cooked shrimp cut into small pieces instead of the canned, since this reciepe deserves the best ingredients! The last time I made it I didn't have the shells to bake them in so I poured it into a small corningware baking dish and baked it at 375 for about 15 minutes, until it was browned and bubbly and served with chips. Yum, Yum,Yum! Thanks for sharing!

Reviewed On: Apr. 30, 2009

I made these for Valentines day and just looked up the recipe to have it ready for Easter. They are INCREDIBLE. I filled them with raspberry jam and drizzled chocolate ganache across the tops. My family thought they came from a bakery. If you like a softer cookie keeping them covered or in a plastic bag will soften them up. Make these if you want to get rave reviews, but set aside a little time, they are time consuming, but worth it.

Reviewed On: Mar. 28, 2009