Reviewed: May 17, 2008

My husband perfectly marinated and grilled the shrimp. It was an excellent meal served on a salad bed of romaine, sliced red grapes, avacados, chopped green onion and sweet red peppers. Drizzled with a grape seed oil and orange muscat champagne vinegar dressing.

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wisuzart

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Reviewed: May 17, 2008

First of all, Thank You for sharing ! We loved this marinade . It was easy. It was a compliment to the shrimp. We will do this recipe again ! I bet it would great on catfish ! Hmmmm

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Donny D

Cooking Level: Expert

Home Town: Caspian, Michigan, USA

Living In: Augusta, Georgia, USA

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Reviewed: May 17, 2008

This Was GREAT! I used a milder brown mustard than the Gouldens... We tried both ways of cooking... with the shell left on and with it off. Off was best and got the most flavor during the marinating process. This will become the hit of our next party!

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Scott Bohlen

Cooking Level: Expert

Home Town: Burlington, Iowa, USA

Living In: York, Pennsylvania, USA

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Reviewed: May 16, 2008

Very good!

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Red Ruth

Cooking Level: Intermediate

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Reviewed: May 16, 2008

Reduce the brown mustard, but most of all... Don't marinade for a whole hour! Shrimp (and all seafood for that matter) actually starts to cook when it sits in citrus juice. It doesn't need marinading more than 15-20 minutes!! Otherwise you will end up with tough, chewy shrimp.

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Katie Greco

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Reviewed: May 13, 2008

I am only giving this recipe 4 stars as it is, because the mustard is too strong for my tastes. Reducing the mustard by 1/2 brings it up to 5 stars! For those of us who work all day long, bear in mind that if you try to marinate this all day it will not be as tender. Shrimp are delicate, and the lemon juice "cooks" them if left in the fridge too long. 2 or 3 hours would be the max for large shrimp; stick to the one hour if you have medium shrimp. And don't overgrill them! Just cook them until they turn pink/opaque and curl up. Otherwise they can turn dry and rubbery. This dish has AMAZING flavor, and everyone loves it! BTW, this marinade is also great on salmon.

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: May 12, 2008

My family loves this recipe. We have several grilled shrimp recipes we enjoy but this one is at the top of our list. Other than the fact that I marinate the shrimp for about four hours, I follow the recipe exactly.

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SHARPSCISSORS

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Reviewed: May 10, 2008

This was awesome! With modifications, of course. As others suggested, I reduced mustard (Dijon) to 1 TBS, and 1/2 a lemon or 3 TBS juice. I also used 3 TBS dried basil (remember: fresh to dried herbs is 3 to 1 ratio). I served this with steamed green beans, and "Cheese Herb Bread" from this site dipped in olive oil, parm. cheese and black pepper. A wonderfully filling, yet light meal.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: May 8, 2008

Great recipe for shrimp. When I went to the grocery there was no basil, so I substituted celantro. It was decelicious. I also served it over wild rice.

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BL Tumlinson

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Reviewed: Apr. 25, 2008

After reading the other reviews, I cut the mustard in half. (I also used spicy brown mustard) The basil just popped and it was delicious.

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Reviewer:

aly

Cooking Level: Expert

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Reviewed: Apr. 24, 2008

I tried this marinade for the first grill of the season. I agree with another reviewer who stated that they could taste only the mustard. Rather than the basil being the main feature, it was definitely the mustard. I was disappointed, though I may try again without the mustard.

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Desiree

Cooking Level: Intermediate

Living In: St. Cloud, Minnesota, USA

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Reviewed: Apr. 23, 2008

5 stars with my changes/additions! I used all olive oil instead of butter, 4 cloves of garlic, honey mustard instead of brown, and 2-Tbsp. dry basil intead of fresh. I also added a little bit of lime juice. Since this was a last minute meal decision, I only had about 15 minutes to marinade. I cooked them on a stovetop steamer and they were SOOOO delicious! The flavors were amazing, even though I didn't have a long time for them to marinate. Perfect!

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Mar. 18, 2008

Very Good. My husband and I loved it. I was thinking of doing it in the pan, but decided to grill like it said...Very good and light!! THANK YOU :)

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Megan

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Reviewed: Feb. 15, 2008

Jay and Tanya loved this recipe....

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Juny

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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Reviewed: Jan. 13, 2008

Made it this evening & it was yummy! I did use a dipping sauce (saucy susan) for added flavor (I'm a dipper :-). My 5 year old (who hates everything) even liked it...amazing. I may try it on the stove over pasta next time, as another member suggested, for a different twist. This one is a keeper!

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mom2three

Cooking Level: Expert

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Reviewed: Jan. 3, 2008

This is a tasty, yet simple recipe. We have made this numerous times, but tonight I decided to omit the butter and use all olive oil. This made it much healthier and my husband and I couldn't tell the difference. I'll do it this way all the time now. Enjoy!!

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PAMELADARLING

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Westfield, Indiana, USA

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Reviewed: Nov. 25, 2007

THIS WAS DELICIOUS! I MADE THIS SEVERAL TIMES OVER THE SUMMER. GREAT THE NEXT DAY ON A SALAD. THANKS FOR SHARING.

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KOMOMMY

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2007

Awsome, gives the shrimp an unbelievable taste, wife was sick that nite thought I had made enough shrimp for both, but didn't ended up eating it all myself it was so tasty. This one goes straight into my recipe box.

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