Reviewed: Nov. 3, 2009

Delicious! I tried using dried basil once when I ran out of fresh - big mistake! The fresh is a must to get the true flavor of this dish. I've also reserved some of the marinade and tossed the cooked shrimp in with some buttered noodles - the lemony, basily, mustardy taste is wonderful!

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oniko

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Reviewed: Oct. 29, 2009

I love shrimp cooked any way and this will be on the top of my list, I did not change anything in this recipe. I served this with a cheese grits souffle (found in a grits cookbook) and green beans. What a meal with many flavors going on. mmmmmmmm. Thank you for the recipe

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kayakjoan

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Tequesta, Florida, USA

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Reviewed: Oct. 28, 2009

This was very flavorful.

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Rebecca

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Reviewed: Oct. 28, 2009

i don't know what i did wrong i followed the instructions but i though the mustard and basil were empowering everything! they came out dry && chewy. if you can tell me what i did wrong please do.

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Evelyn<3

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Reviewed: Oct. 20, 2009

great loved it!

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Reviewed: Sep. 28, 2009

DELICIOUS! You will not be disappointed. I've made this a few times for my friends and family and it's always been a hit. Fresh shrimp are a must.

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SayRa

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Reviewed: Sep. 24, 2009

This is the best shrimp I have made yet!! I was skeptical about having too much basil favor, but it's perfect. I did not add as much mustard and used mostly butter and not much olive oil. Definitely a keeper. Thanks for the recipe.

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janine

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Reviewed: Sep. 20, 2009

My husband loved this. Of course I gave him some melted butter to go along and I ate mine plain, but this was an easy delicious recipe!

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nancy marlott

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Reviewed: Sep. 17, 2009

My husband and I soooo love this receipe.

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muffybf

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Reviewed: Sep. 15, 2009

I didn't use any oil or butter b/c I can not have them right now, and this recipie still tasted great! So, if you are into more of a "fat free" type of a meal, then just add a bit of water instead of the oil and butter. Don't get me wrong, I am sure the recipie is even better with the oils, it just has to be! I loved how easy this was too. I served it with skewered mushrooms, grape tomatoes, and onions that I sprayed lightly with water on the grill and then sprinkled salt over the wet veggies to help it stick to them a bit better. The onions take about 5 minutes longer than everything else, so start them early!

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mexican lover

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Reviewed: Sep. 14, 2009

Great flavor and easy to prepare! Thanks

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Monica

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Reviewed: Sep. 13, 2009

I just didn't find this to be a 5-star like so many other reviewers - it was fine, but just not a knock-out ! I thought the shrimp would be more flavorful with all the great ingredients!

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Joys from CA

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Reviewed: Sep. 9, 2009

Awesome Recipe... I used fresh Thai Basil cause that's what I had and I cooked the shrimp in the marinade instead of skewering it. It turned out great on a bed of Brown Basmati.

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Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

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Reviewed: Sep. 8, 2009

This was fabulous!!! I followed the recipe how it was written. I have a lot of fresh basil growing and a good way to use it up. I also boiled the left over marinade and basted the shrimp while on the grill. I served with grilled squash and the tomato Bruschetta from this site. It was such a healthy and very yummy dinner!!!

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Sep. 3, 2009

Loved this recipe. Used a little less olive oil and butter, and I used spicy brown mustard as it's what I had on hand. Marinated for maybe 20 minutes and they were a hit!

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kate

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Reviewed: Sep. 2, 2009

I love shrimp and this recipe was great combination of flavors. Didn't do the 1 hour marinade but still fine. We too did this on our George Foreman grill which made it a breeze. A keeper for sure.

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Philip

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Reviewed: Aug. 29, 2009

I have made this many, many times and its always 5 star... some one is always wanting the recipe !

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ssteele

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Reviewed: Aug. 28, 2009

Absolutely delicious! Everyone loved it, including the kids.

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Rebecca

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Reviewed: Aug. 26, 2009

I don't really like mustard, but I have to say this was spectacular! I paired with a little brown rice. Best Dinner Ever!

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Alina Laikola

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Reviewed: Aug. 24, 2009

Excellent flavor. I scaled the recipe to 2 pounds of shrimp. I used olive oil instead of butter, Beaver brand Deli mustard (from Wal-Mart), and Dorot frozen cubes of basil (from Trader Joe's). I did not find the mustard flavor overwhelming as others did. I think perhaps Dijon mustard is not a good choice for this recipe. I will do this recipe again and again. Good appetizer, or over pasta, or on a salad.

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