Reviewed: May 26, 2012

amazing! don't change a thing

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mistymom3

Reviewed: May 24, 2012

Simply fabulous!

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bevvy38

Reviewed: May 23, 2012

I've made this recipe a few times now. It is great every time! I use ketchup instead of the tomato paste though because I don't want to open a can just for a few tablespoons.

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breleficent

Cooking Level: Intermediate

Reviewed: May 19, 2012

Flavor is awesome! I used less hot sauce for personal preference and somehow made it home without the fresh parsley on my list so I used dried. I let it marinate all day (at least 8 hours) and got rave reviews at an appetizer party. Also, I just sauteed them as that was more convenient than grilling at the time.

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faithirene

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Cooking Level: Beginning

Reviewed: May 14, 2012

This was a hit at Mother's Day dinner. A few modifications: ketchup instead of tomato paste, chili sauce instead of hot sauce and added a bit of lemon zest. This is pretty easy to make aside from the time it takes to skewer the shrimp. I will make it again

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Stompn_Tom

Cooking Level: Intermediate

Reviewed: May 9, 2012

EXCELLENT! I doubled all og the ingredients because I had the whole fam. Everything was delish...I cut the hot sauce down a smidge and used "Frank's Red Hot Wings Buffalo Sauce." I subbed catsup for the tomatoe paste as suggested and waited til the last 1/2 hr or so to add the lemon to the marinade. It turned out great. Didn't take the full 5 mins/side to cook. We also used some of the extra marinade to drizzle onto Romaine lettuce and grilled that too to serve the shrimp on. Another good reviewer's suggestion. The whole meal was a hit. Easy to prepare ahead of time and quick cooking so you can actually enjoy the meal! Thank you Robbie Rice!!!

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Reviewer:

JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

Reviewed: May 6, 2012

This was a great recipe!! I followed it to the letter and it was a great hit!!

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KendraDarigan

Reviewed: Apr. 30, 2012

This recipe is one of the reasons I love All Recipes so much! This is a five star rating, and one that is well deserved!!!!! I did make a few on the spot modifications but I really do owe all the credit to Robbie for posting this! I used 2lbs of fresh tiger shrimp. The changes I made were as follows: I didn't have any fresh lemons on hand so I used bottled lemon juice (I put about the juice of 1.5 lemons. I used Frank's Red Hot for the hot sauce, and I added a few squirts of Sirracha sauce (Rooster Sauce) because I like things spicy! I added about an extra tbsp of tomato paste, eyeballed the salt and pepper and I added about 2 tablespoons of hot paprika. This was made as an appetizer for my housewarming bbq and it was the biggest hit of the night. I skewered three shrimp per skewer and the were all gone in not even 10 minutes. Thanks again Robbie, I'll be making this for many years to come!

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Ashley Bobbi

Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 26, 2012

i am terrified of hot sauce and cannot handle anything even remotely considered spicy, so i was hesitant about putting in 2 whole tablespoons of hot sauce, but my mentor taught me to try it like it's written first before changing anything and MAN AM I GLAD I DID! i LOVED this recipe EXACTLY HOW IT IS!! it wasn't spicy at all, just perfectly flavorful. We served it over a bed of rice instead of pasta. yum! we will definitely be having this again!!!

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Reviewer:

breseee

Cooking Level: Intermediate

Home Town: Cordova, Tennessee, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Apr. 25, 2012

I made this recipe exactly as written and I urge you to do so as well, as it is PERFECT. My husband and I are still talking about it over a week later. Thank you Robbie!

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