Reviewed: Sep. 14, 2007

THIS RECIPE WAS DELICIOUS... MY FIANCEE AND I LOVED IT. A FEW THINGS I CHANGED AROUND THOU. I LEFT THE SHRIMP SHELL ON INCLUDING THE TAIL PART. THEN WHILE THE SHRIMP WAS ON THE BROILING GRILL, I KEPT THE DRIPPINGS AS A DIPPING SAUCE AND ADDED A LITTLE GARLIC SALT FOR MORE TASTE. ITS AWESOME...

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KitanaLee

Cooking Level: Intermediate

Home Town: Pearl City, Hawaii, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Sep. 3, 2007

yum! sprinkled on sea salt before broiling. A nice, fresh recipe. I will make this again and again.

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Sara p

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Mar. 13, 2007

pretty good, straightforward recipe.

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CREAMSODASUNDAE

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Reviewed: Mar. 7, 2007

I set my Boiler to Low and cooked for just about 4 minutes. The prawns turns out to be very juicy. Also added some finely chopped fresh ginger.

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Mommy Rothbaum

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Reviewed: Jan. 8, 2007

This was a hit! I prepared the prawns brushed the sauce on top, some salt and fresh pepper then just sliced tasty cheddar cheese to fit the cavity and put them under the griller until the cheese was golden and bubbly. I drizzled a little more sauce over them as I placed them on the serving tray and served with a large green salad and garlic bread. Hubby ate all the leftovers and I cleaned his plate!

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Nov. 19, 2006

fast, simple and delicious!

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John H.

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Reviewed: Nov. 14, 2006

I made them with lime and they were absolutely delicious. I cleaned, deveined, and butterflied the shrimp prior to broiling so they were easier to eat; we used the remaining butter mixture as a dipping sauce. Unbelievably tasty.

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Milf And Cookies

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 28, 2006

omg! This recipe is to die for! I didn't change anything and we all were in heaven eating them :) A recipe I will use again and again!

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magnoliakng

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Aug. 31, 2006

Very yummy - great blend of flavors!

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Lynn

Cooking Level: Intermediate

Home Town: Bryn Mawr, Pennsylvania, USA

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 31, 2006

This was so nice and yummy. These prawns are easy to make and fun to pick up and eat. You really do have to use the large size shrimp with this one. The classic oxymoron: jumbo shrimp. Go with it.

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foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 31, 2006

Zigmondo know good seafood, and this is about as good as prawns get. Yum Thanks

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zigmondo

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 31, 2006

Great flavor to the prawns! The outside was a bit hard to get off, without getting my fingers all greasy. Have a napkin on hand!

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Jodi

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Aug. 31, 2006

Nummy! But garlic and prawns, how can you go wrong. One small suggestion, as this is recommended for a movie night (read, it's dark). Peel the shells first, pulling those off in a dark room is going to be messy.

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MAELSTROM

Cooking Level: Intermediate

Home Town: Vashon, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: Jul. 19, 2006

Yummy! My family loved these. The only difference is that we grilled these babies.

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KUU61

Cooking Level: Expert

Home Town: Kailua, Hawaii, USA

Living In: Aiea, Hawaii, USA

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Reviewed: May 8, 2006

We loved this recipe. Made a smart move and didn't change a thing. The butterflying takes a little time, but it's well worth it in the end. Awesome!!!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Jan. 15, 2006

Fabulous! Highly recommended - it was a hit!

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Leslee

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Reviewed: Jan. 7, 2006

These were way too good. My husband, who usually doesn't comment about anything, raved about them and couldn't stop eating them. They were all gone in minutes.

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ANGIENAP

Home Town: Westminster, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Nov. 19, 2005

Awsome!!!

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Amy Dunne

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Reviewed: Nov. 11, 2005

i will make this every time shrimp goes on sale from now on!!! i made the sauce with about half a cup of butter, and used med sized shrimp (didn't have to butterfly them) and threw them in the pan to soak up the butter and begin to cook before i put them under the broiler. since it was just my husband, my one year old, and me, we made the butter sauce one night and used half a lb of shrimp, then microwaved the leftover butter sauce the next night to use with the rest of the shrimp. we served it with angel hair and broccoli. PERFECT!

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TARALEIGH6

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Nov. 8, 2005

This was a big hit with my guests. I used fresh garlic but found that the lemon juice turned it a little blueish in color. It was also suggested by my health conscious wife that it was not necessary to have butter to dip the prawns in as they had enough juice/butter on their own. Hence, next time I will cut back on the butter to about 1/3 of a cup.

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