Reviewed: Jan. 13, 2009

This is a great way to serve shrimp. Cooked exactly as stated but used dried dill instead of a fresh sprig. I also don't think the sugar is necessary. Yum!

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Reviewer:

SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: May 2, 2007

Served this as an appetizer last night for a dinner party and everyone raved about it! Fabulous, and very easy. I love any dish I can make ahead and just take out of the fridge to serve. I used uncooked but peeled, deveined shrimp with tails on which made it even easier as I didn't have to peel the shrimp. I cut the salt in half and will probably use even less next time I make this. Also squeezed a bit of fresh lemon over the shrimp before serving. Thanks for this recipe - I'll definitely make it often!

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