Reviewed: Jan. 26, 2012

Absolutely amazing, the more basil the better!

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1 user found this review helpful

Reviewer:

Theresa W

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Hayward, California, USA

Reviewed: Jan. 5, 2012

it was good. I took advice from other users and used all olive oil. I cut down the mustard by a tablespoon. I used dried basil. I used small shrimp and next time I will use the larger shrimp.

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2 users found this review helpful

Reviewer:

SLHART22

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Dec. 29, 2011

Made this as directed tonight and got raves all around the table. Will return to it again!

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3 users found this review helpful

Reviewer:

papamo

Reviewed: Dec. 24, 2011

I just made this dish for Christmas Eve supper. I used exactly the same ingredients, but marinated longer and cooked differently because its too cold out for BBQing. I used colossal sized raw shrimp, and set them in the fridge to marinate all afternoon. When ready to cook, I put the shrimp and the marinade in a non-stick frying pan over med-hi heat for about 5 mins til the shrimp were pink and the sauce bubbling. Served it with jasmine brown rice, and sugar snap peas -- we loved it and will make it again!

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3 users found this review helpful

Reviewer:

Jane

Cooking Level: Expert

Home Town: Clevedon, Somerset, England, U.K.

Living In: Whitby, Ontario, Canada

Reviewed: Dec. 17, 2011

love this recipe. i dont have Dijon mustard so use mustard powder instead. the result is still great. maybe Dijon mustard will make difference but i don't know. will try when i have it.

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Reviewer:

@mber

Reviewed: Nov. 15, 2011

I only used 1 TBSP dijon mustard. I used 2 TBSP lemon juice

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4 users found this review helpful

Reviewer:

karlih

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Oct. 26, 2011

This was delicious! My son, who is incredibly picky, ate every bite!

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3 users found this review helpful

Reviewer:

mommy2jx3

Reviewed: Sep. 29, 2011

Delicious and so easy. Added honey to balance lemon juice, otherwise followed recipe. Thank you!

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4 users found this review helpful

Reviewer:

Deb

Cooking Level: Intermediate

Living In: Floral Park, New York, USA

Reviewed: Sep. 25, 2011

What a great way to eat shrimp! Absolutly wonderful. Perfect for all year long.

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3 users found this review helpful

Reviewer:

sassymom

Living In: Humble, Texas, USA

Reviewed: Sep. 12, 2011

I may have messed something up but I did not enjoy this at all. I felt like there was too much lemon juice and the white pepper should be omitted. I also only added 2 tablespoons of the dijon mustard. I may try this again but change some things.

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3 users found this review helpful