Reviewed: Apr. 26, 2009

This recipe makes my mouth water when I think about it; it has become a staple in our house. The only things I have changed are I use 1/3 olive oil and 1/3 sunflower oil and we also add a hefty amount (about 2 tbsp) of fresh cilantro from the garden. And every time I've made it, I've been out of lemon juice and substituted lime juice. My husband and I don't order shrimp out anymore because of this recipe. The ingredients may seem a bit odd at first, but trust me, it works in the end.

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trouble007

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Reviewed: Apr. 24, 2009

This Rocked!!! I only changed the parsley for cilantro because that is what I had.. Loved it!

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girlwolf

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Reviewed: Mar. 8, 2009

This went over really well when I made it. I will definitely do it again!

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AJ

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Reviewed: Mar. 4, 2009

I made this recipe a couple of weeks ago, and had my dad grill it. I served it as an entree with rice pilaf and french style green beans. My family LOVED it, and claimed it was one of the best recipes I've ever made. I will make this again, expecially for dinner guests, possibly as an appetizer :)

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lindsay

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

My husband and I loved this so I make this for chicken. Marinaded for 6 hours and cooked on the grill. It was excellent and did not burn like I thought it would. When I cook chicken I use half the Weber and put charcoal on one side and the chicken on the other and slow cook for 1.5 hours. If you take them off when they are done they are a beautiful color. I think next time I will inject the meat or pack under the skin then place on the grill.

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COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Feb. 20, 2009

Quite good. I cooked these in the skillet with the marinade and served it over rice with broccoli and snap peas. Wonderful. I actually added more chilie sauce (perhaps cause mine was old). Yummy.

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Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Feb. 15, 2009

Made this for Valentine's Day supper. Served with steaks, baked potatoes & tossed salad. Lots of left over steak - no left over shrimp!! I couldn't find Asain chile paste. I used Chipotle sauce, and seemed to substitute nicely. Will make this recipe again.

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DANITA_1973

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Reviewed: Dec. 29, 2008

These are awsome!I love "heat" so I always add extra chili paste and hot sauce! They've been a hit at every BBQ! "Grab em' while you can!" ;-)

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Alie

Cooking Level: Intermediate

Home Town: Gilroy, California, USA

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Reviewed: Dec. 28, 2008

Flavor was excellent! A lil on the oily side though. I'll probably cut back on the oil next time...or eliminate basting while grilling. That could have been why it came out so oily. Will make these again!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 23, 2008

I made these for the first time for a holiday party. I made 4 dozen. We had only 15 people show up for the party. Along with ham, turkey and all the other fixings, my shrimp was the only thing that was platter licked clean!! I think they even licked off the lettuce that I served the shrimp on! I changed the recipe a very little. did not have any Asian chili sauce on hand so I used Szechwan sauce instead. I placed everything in a plastic bag and put in the fridge for about 45minutes to an hour. I then placed them on the grill on foil till hot. (just took a couple of minutes) I served with 3 different dipping sauces from a hot one to a sweet one. I have never had so many people wanting the recipe and Hubby has been bugging me to make more and it has been only a week since the party!!

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Vanessa

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Reviewed: Nov. 30, 2008

Great recipe, tanks

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Pat Rota

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Nov. 30, 2008

Excellent recipe, I used lime and cilantro instead of lemon and parsley and two different people said they were the best tasting shrimp they'd ever had in their lives!

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CONSIDERPHI

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Reviewed: Nov. 14, 2008

This is by far the best shrimp marinade ever! Delicious on chicken as well. Everyone at my house looks forward to these shrimp and we make them every time we fire up the grill. I receive nothing but rave reviews. I suggest using fresh cilantro instead of parsley if you are a fan...it makes it extra yummy. The smell of the shrimp grilling is intoxicating! Definately a keeper.

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mistysonnier

Cooking Level: Expert

Living In: Beaumont, Texas, USA

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Reviewed: Nov. 8, 2008

A HUGE hit in our house. My husband loves these shrimp. I also use this recipe to marinate scallops, which are also popular. The scallops don't absorb as much of the marinade as the shrimp do and are therefore, slightly less spicy but still tasty! I also couldn't find Asian chili paste so I use the Thai chili sauce instead, which I found at the grocery store in the "ethnic" foods section. Buy the jumbo shrimp and the large scallops. They cook up the best. Don't waste your time with pre-cooked shrimp. This recipe is worthy of 5 stars and is a regular treat at my house.

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M in CA

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Nov. 3, 2008

These were awsome. I doubled the sauce and they turned out great...my husbands favorite shimp that I've made.

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allymathis

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Oct. 3, 2008

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!

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Reviewed: Sep. 29, 2008

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!

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Angelica

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Reviewed: Sep. 8, 2008

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.

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LindaSD

Cooking Level: Expert

Home Town: Warren, Michigan, USA

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Reviewed: Sep. 3, 2008

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.

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