I have been making this recipe for years thanks to finding it on Allrecipes, and it is by FAR one of the best party dips you could ever make. I follow the recipe almost to a "T" (the sugar/oil/vinegar are just fine for us), and only add one more can of either light or dark kidney beans, so you have one can of each for more color. It's a MUST to let this sit overnight to let the flavors meld. Serve with Scoops and everyone at your party will ask for the recipe. Increase cilantro if you like it -- I use at least half a bunch (and always use fresh, never dried. It makes all the difference.) Be sure to use good quality olive oil (EVOO, 1st cold press). Enjoy!!

Reviewed On: Jun. 25, 2009

I was raised in FL eating shrimp all my life, but I have to say this is the very best shrimp recipe I've ever had. I almost passed it by because the tomato sauce sounded so odd in the marinade. Don't skip it though - it's great. Using fresh ingredients is key, esp. the shrimp, garlic and basil. I double the marinade and soak all day or overnight for best flavor. Don't throw that amazing sauce away! Baste liberally during grilling to keep shrimp moist and extra flavorful. Serve with fresh garden salad and crisp white wine (recommended: Kim Crawford Sauvignon Blanc). We make at least once a week. Amazing.

Reviewed On: Jul. 16, 2007

Sorry, but I thought this recipe was disappointing. It's more like cake, not dense like bars should be, and it really needs a crust of some sort. I followed the recipe exactly but found the flavor bland. I baked these to take to a cookie party and will be leaving them at home.

Reviewed On: Dec. 2, 2006