Reviewed: Oct. 4, 2005

Excellent! Instead of putting it on a pan, try putting the shrimp in separate cups made of aluminum foil. Pour in the butter mixture and broil. The aluminum foil kept in all the sweet juices from the shrimp! Yummm!

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monicslim

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Reviewed: Jul. 27, 2005

This recipe is out of thie world! You will have your guests dying for the recipe! Amazing.

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Alisha Winters

Cooking Level: Beginning

Home Town: Everett, Washington, USA

Living In: Sumter, South Carolina, USA

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Reviewed: Jul. 4, 2005

Can be expensive, but awesome recipe!

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ABROTHERS

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Mar. 7, 2005

I made these Friday for lent. They were very good.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Feb. 18, 2005

Tired of all the same receipes for shrimp/prawns, but this one was excellent and very easy to prepare. Love being in and out of the kitchen quickly! Will share with "the girls at work".

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SOLOMONAJ

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Feb. 12, 2005

I can't get enough of these. They are far better than any prawns i've ever had at a restaurant. I make the sauce in the microwave, and don't usually need it to dip them in after. also, i find it a lot easier to make them assembly line style - dunk in the sauce, then flop each side on a plate of parmesan, then put them on a broiling rack. They come out perfect every time.

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hungrygirl

Cooking Level: Expert

Home Town: Richmond, British Columbia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 27, 2004

My husband LOVES shrimp...me, not so much. I loved this one though. The first time I made it, it was WAY to hot to turn the oven on. So, I put the shrimp on foil, poured the sauce over the shrimp and sealed it up. Put it on the barbeque grill for about 10 minutes...oh my, so tasty!

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3 users found this review helpful

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RaisinKane aka Patti

Cooking Level: Intermediate

Home Town: Damascus, Oregon, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 20, 2004

Very good - you'll a lot of extra butter left over.

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SPARKY4CA

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Reviewed: Jul. 27, 2004

Easy to make and very tasty ! I look forward to making this recipe again. My family liked it.

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TB LADY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tinley Park, Illinois, USA

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Reviewed: Apr. 14, 2004

Tasty... but wasnt blown away.

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JMIRICK

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Reviewed: Feb. 10, 2004

This recipe is awesome!!! My husband and I both have made it and it's such a simple recipe. If you like prawn or shrimp this just makes you fall in love with them.

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2 users found this review helpful

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HOLLYTAMALE

Cooking Level: Intermediate

Home Town: Escondido, California, USA

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Reviewed: Aug. 20, 2003

I made these last night to go with the Almond Crusted Halibut on this sight, and they were really good. I followed the recipe to a T and they came out pretty raw in the center. I used the Giant Tiger Prawns and I think that this wasn't enought time for the size of them in the broiler. Maybe 6-7 minutes next time. THe parmesean cheese was awesome on them.. I'd even add more next time I do this recipe. :)

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CHADERINKAIA

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Reviewed: Apr. 23, 2003

This was awesome!! I loved the sauce and it was pretty easy.

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VIRGINIA_RAVEN

Cooking Level: Expert

Home Town: Check, Virginia, USA

Living In: New Kent, Virginia, USA

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Reviewed: Feb. 13, 2003

Excellent! I didn't have any lemon juice so I used lime juice. It turned out great!

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RAAMOM

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Reviewed: Feb. 1, 2003

Bon appetite! I didn't know what to do with all these prawns my husband brought home, and I have to admit, I was getting tired of butterflying all those shrimp, but the result was worth it. I can't wait to make some more. 1/2 as much butter next time though, I had a lot wasted. I may switch to part olive oil also to make it healthier.

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SWENSONL

Cooking Level: Expert

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Reviewed: Dec. 31, 2002

These were absolutely fantastic! I made them as a side dish using large prawns - which cut the broiling time to 1-1/2 minutes. They turned out great! A definite keeper!

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11 users found this review helpful

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COOK_4_3

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Reviewed: Nov. 20, 2002

OOOOOOH YEAAAAAAAAAAAH!!!!!!!!!!!!!!

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Lover of the Lord

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Reviewed: Oct. 22, 2002

This recipe was very easy,quick and delicious. I love garlic, so I added a little more than the recipe asked for, and I put some of the pieces of garlic on the shrimp after I brushed them with the butter for a little extra flavor. I didn't eat them as an appetizer though, it was great with pasta, and also great w/steamed rice, it had lots of flavor.

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LYNETTE914

Living In: Santa Clara, California, USA

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Reviewed: Aug. 27, 2002

I thought these were great. Made them for boyfriend's birthday dinner. Went over very well!

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MOGA BARE

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Reviewed: Sep. 30, 2001

We LOVED this recipe for prawns! It was quick to prepare and simply vanished! Loved by kids and adults!

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SPJENSEN

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Broiled Lemon and Garlic Tiger Prawns

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