The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 13, 2007
I love shrimp, and I like them just in a big bowl with extra sauce and crusty bread. I have been trying several of the shrimp recipes on the website and will now add the addition of basil to all my shrimp in abowl with lemony, garlicky, paprika, and don't forget the Marsala cooking wine. I marinate the shrimp inthe oil sauces and then add a cup of chicken stock heat the shrimp remove them into serving bowls and add the Marsala. Reduce the mixture in the pan and por over shrimp. yum. I could it this everyday!
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 8, 2007
This was quite yummy. I did alter the recipe per others suggestions. I also cooked mine on the stove in the marinade. I served it over angel hair pasta with fresh french bread.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 3, 2007
This was amazing! Made it as is, but had to scale back because I only had a few shrimp. Can't wait to make again and put over pasta. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 28, 2007
unbelievable! this one's a definite keeper...the flavor is crazy! maybe it's because i've never cooked with fresh basil before, it has such an amazing savory taste with a hint of tang from the lemon juice...thankyou!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 20, 2007
Really good. I didn't have the brown mustard, so used regular yellow. I bought the shrimp on skewers already to go. I also mixed it in the magic bullet. I had alot left over so I dipped petrale sole fillets into the mix, and then in seasoned panko breadcrumbs and cooked on the grill. Yum, that was good. I still had more of the mix left so I covered broccolini with it and threw the bread crumbs on top, and cooked it in the microwave. What a simple and tasty dinner. Thanks for the recipe
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Cooking Level: Expert

Home Town: Pittsburg, California, USA
Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 19, 2007
This was excellent! Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 11, 2007
Delicious! I also used it to marinade tilapia and it was very good. It's hard to beat seafood on the grill. Just don't overcook.
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Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 9, 2007
Great shrimp recipe. Make sure to use raw shrimp. I used precooked shrimp, and it turned out rubbery- but the flavor was still great. My husband swore He would not like any recipe better than our old grilled shrimp- (made w/cajun spices) He admitted he was wrong after tasting this.
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Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA
Living In: Dunlap, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 6, 2007
this shrimp was DELICIOUS!!!! especially on the grill!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 3, 2007
Didn't have lemons, so I didn't use lime juice, and it was still very good. I marinated the shrimp for 1/2 hour, then heated it up over med-low heat with an extra tbs of butter to create a little more liquid, and served it with corkscrew whole wheat pasta. Loved it, will make it just like this again soon.
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Cooking Level: Intermediate

Home Town: Belfair, Washington, USA
Living In: Puyallup, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 1, 2007
This recipe did make for a nice flavor but the shrimp ended up somewhat dry. I wonder if perhaps using the marinade to baste would help make them moist.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 29, 2007
I didn't have brown mustard, so I used regular yellow mustard. I forgot to get the lemon so I had to use limes. It still turned out great but can't wait until try it again with all the ingredients listed! Thanks Gail for an awesome recipe!!! :)
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Cooking Level: Expert

Home Town: Brady, Texas, USA
Living In: Tomball, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 23, 2007
Absolutely awesome. All ages loved this. I did the marinade in my majic bullet, it was thick but still the flavors were great.
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: St. Albert, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 16, 2007
Recipe is simply perfect. So easy and delicious. Didn't really think the flavor would be as intense as it was. My guests were asking if I had somehow injected the shrimp with the marinade...that's how tasty they were. I used large tiger striped shrimp (deveined, kept the shell on, making them more moist after grilling. I served them with grilled veggie kabobs of cherry tomatoes, onions, green and yellow bell peppers and pineapple over saffron rice.
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Cooking Level: Intermediate

Home Town: Flower Mound, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 16, 2007
This is an outstanding recipe. I agree with other reviewers that fresh basil is the way to go, and I used dijon mustard for the brown which gave a tangy flavour. Served with rice and a summer salad - this is a keeper. Thanks for the recipe Gail.
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Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 10, 2007
Awesome taste!!! The next time, I will add flour to thicken the sauce. Thanks for sharing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 8, 2007
Not a bad appetizer! I see what people say about being a little salty (definitely next time..No extra salt!) I changed the ingredients a little: Used "I cannot believe it's not butter-spray" and I didn’t have any problems after they got cold. I used Dijon mustard and the flavor was great! I used already cooked shrimp (as I had those in my freezer!). Perhaps this is why I didn’t get the “grill-looking” appearance on the kabobs. Next time I’ll use raw shrimp. This is a keeper!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 5, 2007
Made this for the 4th of July. It was a hit with everyone. It was easy and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 4, 2007
I made this today, and it was a huge hit! I grow basil in my garden, so I think that made it even better! It was very easy and I will make it again!
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 3, 2007
These are simple to make with easy ingredients and they tasted incredible! I let them marinate for a little longer than suggested and then grilled them in my grill pan and they turned out perfectly! I used a mild dijon instead of brown mustard with great results. A great appetizer before a BBQ as they cook up so fast. Will be making these again for sure.
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