This is very, very good. I followed the recipe almost exactly. The only thing I changed was adding coconut oil instead of peanut oil in the sauce (which is healthier and added a very subtle coconut flavor to the already delicious sauce). The sauce is a little runnier than most peanut sauces I'm used to- it's definitely more of a vinaigrette, I added a couple tsps of cornstarch and still found it a little runny- delicious over rice though! There is a pile of sauce left over... if you're just dipping the shrimp, you could probably get away with halving it.. A couple of people have mentioned skipping the marinade... do NOT do this! The marinade is absolutely delicious with flavors of lemongrass, garlic and ginger... I marinated mine about 45 mins, and didn't wipe the chunks off the shrimp before grilling. My bf thought the shrimp was delicious and ate it on its own... I thought it complemented the flavors in the sauce wonderfully. Yum!

Reviewed On: Apr. 12, 2009

Oh my goodness. This is, quite possibly, the best chili I have EVER had- I can't believe I made it myself. I followed the recipe exactly, and wouldn't change a thing. With the list of ingredients, I was worried this would be a lot of work, but it couldn't be easier. I threw the onion/garlic/pepper/habanero in the food processor, and the rest is spices or canned. I love how wonderfully smoky and complex the flavors are. Un-buh-lieveable.

Reviewed On: Oct. 12, 2008

Deceptively simple ingredients come together in a delicious way. We make this very often- it makes a great side dish for just about anything. Great as leftovers, but also nice enough to serve when you have company (with a little fresh basil garnish). Have also made it with dried basil in a pinch, and it is pretty good, but I think it's the fresh basil that makes it. Great recipe!

Reviewed On: Sep. 30, 2008