OMGosh! Truly an amazing recipe! I couldn't find asian chile paste so I just omitted it. I also read to add the lemon for the last 30 minutes of the marination to keep the shrimp from getting tough. So I did that plus I followed the grilling time to the second and the shrimp were wonderfully tender and so so flavorful. I used Tabasco for my hot sauce and the amount of spice was perfect. Really really good recipe!

It takes a little bit of work, but everyone said it was the best shrimp they'd ever had! Wear gloves if you don't want your hands to smell like garlic for the next week!

Fantastic! I've handed this recipe out to about a dozen people! I really would not change a thing. Please splurge on the meaty Ex. Lrg. or Col. shrimp, and no pre-cooked shrimp in order to cut corners! You will love it.

I made these on a camping trip and got great reviews, even the next day! The blend of oils and spices were just right. Omitted Asian chile paste, because I could not find it, and cut back slightly on the minced garlic. I made the marinade the night before and added to the shrimp about 3 hours before cooking. I did not put them on skewers for time purposes and cooked them in a grilling basket instead. I only wished that the fire had been hotter, because I had to cook them longer than expected and they seemed to get a little tough.

Made as is, marinated only an hour. Kids really liked it so that's always a five in my book. Husband considered it four. Will make again for sure...

This recipe is AWESOME! Even my husband and daughter, who normally don't eat shrimp, couldn't get enough. I am definately making this again.

I was searching for something different than the normal "Dad's firecracker shrimp" and stumbled upon this recipe. I made it as specified except that I substituted dried parsley for the fresh, and also used the SriRaCha as was recomended by another cook. The flavor of the sesame oil combined with the hotness of the SriRaCha (Thai hot sauce) was wonderful. It was fast and very flavorful. We'll be making this recipe again!

These are really good - but mine were just a little TOO spicy (and I love heat). It probably depends a lot on what kind of hot sauce and chili paste you use - next time I'll be a little more conservative. Also, I used EZ-peel jumbo shrimp for this - worked fine! Thanks for the recipe!

MEGA 5 stars! I didn't have Asian chile sauce- so I used 2 tbsp. chipolte Tabasco- about 1 tsp of cayenne and some Heinz Chili sauce. Marinated for about 3 hours. My DH was in HEAVEN! Thanks for this 'keeper'.

I scaled this recipe to 3 servings and let marinade for 45 minutes. My son decided to add a few drops of *atomic* hot sauce to the marinade to make it really HOT!!! Placed them on the smoker for 6 minutes total cooking time. Will make again.

Great recipe! I changed nothing! Shrimp was very flavorful but not as spicy as I thought it would be, mellow enough for kids and my parents as well. I used pre-cooked and peeled jumbo shrimp, let the shrimp marinate for about 5 hours and then right before grilling I sprinkled a little mesquite seasoning (a very little bit) over the shrimp. I then grilled the shrimp for just a minute to lock in the flavor.

This was a very great recipe and pleased my taste buds! I also added steak and cucumbers and doubled the marnade so I had shish kabobs! they tasted so good!

This was delicious! I kicked up the heat by adding crushed pepper flakes. Very Tasty!

Excellent flavor! We like it hot, so for the hot sauce, I used 1 tablespoon of regular Tabasco and the 2nd tablespoon Habanero Tabasco. Absolutely perfect!

absolutly the best. I had to make copies of thi recipe for all who attended a recent cookout. There are no leftovers no matter how many pounds of shrimp are cooked.

This recipe is amazing. I took these toa party (I made skewers) and everyone loved them!