The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 8, 2005
I made an extra batch of sauce to toss with pasta. If possible could use more garlic and some red pepper for zip.
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Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Living In: Red Wing, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: May 31, 2005
I loved all the ingredients in the sauce, but the flavor didn't really penetrate into the shrimp. Next time I'll take others' advice and either marinate it longer or saute it in a pan and serve it along with the sauce over angel hair pasta. I can't wait to try it again with a few modifications. We served our leftovers over a nice Greek salad - good combination.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 26, 2005
This was a great easy way to cook shrimp for a cookout! I found that if you left the shrimp in the scampi sauce for about a half hour it gave the shrimp more flavor. Yum!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 17, 2005
This is a really good recipe. If shrimp were cheaper we'd have this a lot more often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 11, 2005
This recipe is fabulous! I let them marinate for about 1 hr. to let the flavors really develop...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 4, 2005
I enjoyed the smokey taste I got off the grill more than anything else.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 26, 2004
Nice flavor, but too much butter for my taste. Next time, I'll cut the butter by half.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 19, 2004
This is an excellent recipe! I used Key West Pink shrimp, thawed. Didn't have chives, substituted parsley with great results. I melted the butter with the other ingredients, poured it over the shrimp, & chilled it about 2 hrs. Saute'd and served in deep bowls with crusty bread. Divine! I agree that more is better with the garlic & shallots- also added a healthy dash of red pepper for kick-
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 19, 2004
I had to substitute chopped onion for shallots and green onion for chives due to availability in Japan, but this dish was definitely a keeper. I scaled it down for two but it wasn't quite enough, so be generous.
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Cooking Level: Intermediate

Home Town: Oregon, Ohio, USA
Living In: Tsu, Mie, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 28, 2004
How could you go wrong with Shrimp and garlic in the same recipe. Thanks for a keeper!!
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 27, 2004
Great taste and very easy to make. This recipe was a hit at the Mary Kay party.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 3, 2004
I made it with Frozen Shrimp and it still turned out Great!! Cant wait to try with fresh Thanks!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 12, 2004
This was a great light alternative to dinner. However I recommend making some extra marinade and heating it over the stovetop and serving it drenched over the shrimp.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 31, 2004
I like this recipe, as is, however, the last time I made this I omitted the oil and added cream whisked with a little cornstarch and also added some cayenne and blackening seasoning.
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 8, 2003
Great recipe...I sauteed shrimp on stove and served over angel hair pasta. This was the first time I attempted to cook shrimp and I found it to be very easy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 22, 2003
Superb. I find the best way to devine/butterfly the shrimp is by making a horizontal cut (all the way through) 3/4 ths of the way down. Then simply laying them flat on the broiler on each side. In addition I like to top the finished shrimp with the left over butter/sauce from the broiler.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 9, 2003
Fantastic and easy recipe! I added a little extra in the sauce - cayenne pepper, garlic salt (for some added spiciness) and a little bit of flour to thicken it up, but wow, what a great sauce and so easy to make - Thanks
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Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 29, 2003
What a great recipe. I used it like a marinate though... I combined everything except the butter and marinated the shrimp for several hours, then I spritzed the shrimp with spray butter before grilling.. it was wonderful.
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Cooking Level: Intermediate

Home Town: Albany, New York, USA
Living In: Guilderland, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 26, 2003
Extremely good!. My only regret was that we didn't have any fresh shrimp around, and the frozen ones weren't peeled and deveined. Since I was short on time, I got cooked shrimp. This caused the shrimp themselves to be very plain, but the sause was heavenly... Next time I'll make sure to get the fresh shrimp.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 20, 2003
This was a pretty good recipe. I found it quick and easy. There was another recipe on the site that I did enjoy more.
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