This came out fantastic! I used 2 lbs of large pre-cooked frozen shrimp (about 40 shrimp in all, 6 per skewer) and substituted cilantro for parsley. I did add a bit of cayenne pepper to the marinade right before basting them on the grill. Also, do not marinade with the lemon juice. Add that to the mix before basting (or you will make the shrimp rubbery). Baste often, and liberally! This said, all of my guests thought this was the best tasting grilled shrimp they have ever had! I have to agree... making it again today!

Reviewed On: Aug. 23, 2009

Total hit at my last party. Here's how I do it. I buy THICK steaks (1 1/2") and toss them on a very hot grill for 2 minutes each side to get some char. Then I put them in the balsamic mix (1 cup merlot, 1 cup GOOD balsamic for every 2 steaks). I cook them for about 20-25 minutes in that mixture then take the sauce and further reduce it over high heat for 5 minutes. While that is happening, I take crumbled gorgonzola (thank you previous reviewer) and put it on top and broil for a minute or two to melt. Drizzle the sauce over the top and Volia! Great, medium-cooked steaks. I pair with creamed spinach (search for "cheesy creamed spinach") and garlic mashed potatoes (search "Garlic mashed potatoes secret recipe"). Always good!

Reviewed On: May 23, 2009

You're right - this is the BEST marinade for pork I've ever tasted. A MUST TRY!

Reviewed On: Jul. 18, 2004