Reviewed: Apr. 9, 2007

I made these on the grill to go with our easter dinner...I used a bag of shrimp and let them marinate overnight they were good but think they would be much better with fresh shrimp

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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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Reviewed: Mar. 15, 2007

All I can say is YUM. I am only giving it 4 stars because somehow the shrimp or perhaps the oil made our grill flare up almost catching our patio on fire. That would have hindered our Valentines Day.

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Jen G

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Jupiter, Florida, USA

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Reviewed: Mar. 9, 2007

Great, although I served this as an "tapas" appetizer, since I was looking for the spanish "gambas al ajillo". I marinated the shrimp with about 4 TB of good butter and the oil. Then I heated another 1/3 cup olive oil to very hot and dumped in the shrimp. After about 2 minutes, I mixed the shrimp up, added salt, fresh ground pepper, and about 1 tsp. cajun seasoning ( Slap Yo Momma). I served it with french bread. Of course, the shrimp was very fresh, bought off the boat near Apalachacola Florida. I think next time I'll reduce the oil, add some chopped green onions at the last minute and thicken with some cream and maybe flour. I'll serve in a toasted bread bowl and bet it's just like a very popular recipe at an Italian restaurant in Baltimore!!

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LYNNTTT

Cooking Level: Intermediate

Home Town: Bluffton, South Carolina, USA

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Reviewed: Mar. 8, 2007

Love this receipe, I have made it several times, but over rice, and have added some light cream, to make more sauce, and more rick-yummy!

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SARIENANJ

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Reviewed: Feb. 4, 2007

Wonderful shrimp on the grill. We have made this for friends as a dinner appetizer several times. To help keep the shrimp on the BBQ we place them on a grill grate with holes. Just make sure you don't get the grill too hot before adding the shrimp. The butter can easily flame up, which turns the shrimp black. Watch your heat and these guys are outstanding.

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GREGBROWN

Living In: Mercer Island, Washington, USA

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Reviewed: Aug. 6, 2006

WOW. I let the shrimp marinate for a few hours in the sauce and then skewered them for easier grilling. Incredible. Thanks for the recipe!

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Reviewer:

Nicole

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

Living In: Fredericksburg, Virginia, USA

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Reviewed: Aug. 1, 2006

I have made this with mussels and it is great. What can I do to make the mussels scream with garlic? Thank you for sharing and God bless.

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calebs wife

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Reviewed: Jul. 31, 2006

Seems almost too simple to be so good! I cut back on the oil and butter and they were still great.

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IndyCook

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Jul. 22, 2006

Excellent - I read other reviews and let it marinate longer...overnight to be exact. I was very nervous because just the smell of the garlic (which I put more in) was so overwhelming I thought it would overwhelm. It didn't - we cooked them on the grill on skewers and they were great.

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KMS1970

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2006

Great recipe!! Served with rice pilaf and sauteed spinach. The whole family loved it. My daughter declared this her new favorite meal!

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1BZYMOM42

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Reviewed: Mar. 27, 2006

Really nice! I put the shrimp on skewers and tossed them on the BBQ. Then I did the sauce on the stove and poured it over the shrimp on a bed of rice. Next time I would maybe cut back on the oil and butter and add some cream to make it...well, a cream sauce!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Mar. 18, 2006

This was so good that I made it 2 nights in a row!!!

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LINDSTROM

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Reviewed: Feb. 25, 2006

Too cold to be grilling outside, and no means of doing it inside, so I just cooked this in a skillet and served it over angel hair pasta seasoned with olive oil and garlic. It was a big hit.

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WINNIEWMS

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Reviewed: Jan. 4, 2006

I made this for New Year's Eve dinner - surf and turf. My family loved it! The only thing I would do differently is buy more shrimp.

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Angela

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Reviewed: Dec. 19, 2005

I loved it, I served it on rice as a small meal for myself

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Jessica

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: West Lafayette, Indiana, USA

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Reviewed: Dec. 18, 2005

This was my first time in trying to make scampi, and let me tell you something, it is definatly a keeper! it was sooo good, and it wasn't all that rich like in resturants. I added some white pepper and cayenne dashes, and then tossed it all togethor with Angel Hair pasta! Definatly a keeper!

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AMIRAH

Cooking Level: Intermediate

Living In: Pembroke Pines, Florida, USA

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Reviewed: Nov. 20, 2005

I LOVE the flavors of this recipe!! I do believe it's my favorite way of having shrimp now............and that includes any restaurant shrimp I've had! I followed the recipe precisely, except I cooked mine on my George Foreman Grill. It was so easy and tasted wonderful!! Absolutely incredible recipe! Thanks!!! :)

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Texas Lilac

Cooking Level: Expert

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Reviewed: Oct. 21, 2005

I was looking for a good base for my angel hair pasta and this was it, actually this is a GREAT base. I was looking to duplicate a dish I had dinning out and now I have. I added sun-dried tomatoes for personal taste. I mixed the angel hair pasta with the butter/oil sauce and my family loved it. This was so simple. I had dinner ready under 20 minutes. Thanks Holly. This one is definetly a keeper.

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mrsragordon

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Reviewed: Sep. 7, 2005

We really loved this recipe. We did not grill ours. We put it into an electric frying pan and fried the shrimp in some oil. When we cooked it this way, we had a sauce that we served with the shrimp. It was excellent! We added extra garlic - 1 tablespoon was not enough for us.

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DESIGNSBYBRIANA

Cooking Level: Intermediate

Home Town: Howell, Michigan, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 9, 2005

I loved the marinade...but it does need to marinate for some time...we couldn't taste it on the shrimp. Also...the butter made the grill fire up a LOT and it caused a lot of the marinade to come off and the shrimp tasted like...well, fire and grill! I will make extra sauce next time like others recommended and try tossing with pasta as well as letting the shrimp marinate for a while...yummy! How do we keep the fire from flaming so much???

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