Reviewed: May 24, 2009

Great recipe! I made these for a cookout this weekend and they were gone as soon as I put them down on the table. Everyone was grabbing them as fast as can be. I made the recipe as stated. This is awesome, thanks Robbie. I think I will try mixing up with scallops next time. YUM!

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Cora

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Reviewed: May 23, 2009

These are the BEST shrimp I have had besides some seafood I had down south, but they taste almost identical! I substituted fresh spices for dried, and lemon, for juice, I also omitted the tomato paste, but they were just amazing! I left the shell on and it kept them from overcooking while i grilled.... they were just awesome!!! i can't wait to make them again!

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Helen

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Reviewed: May 18, 2009

Shrimp is not usually my first choice on a menu, but I made this for Mother's Day, and it was fabulous! No only is the marinade good on shrimp, but also on scallops. I emulsified the marinade in a blender to make it a creamier consistency. This will be a regular recipe this summer. Thanks!

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SWELLSVILLE

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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Reviewed: May 13, 2009

Yum! Great flavor with a kick. I ate the shrimp on a salad and used the marinade as a dressing after letting it simmer for a while. My boyfriend at the shrimp with pasta and said it was really good as well.

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Nicole

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Reviewed: May 11, 2009

This was sooo delicious! I used frozen fully cooked shrimp, marinated it for about an hour and put it on the grill on skewers for about 5-6 minutes, turning once. I added fresh basil and oregano, which I would definitely recommend. This will definitely be one of my go-to summer recipes this year!

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 7, 2009

Very tasty marinade! Tastes like a dish from a mexican restaurant - delicious spicy tomato flavor really compliments the shrimp!

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CatLovesD

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Akron, Ohio, USA

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Reviewed: May 7, 2009

This is a great recipe! I followed it pretty closely but only marinated for about 45 minutes. Then, after I skewered the shrimp, I brushed some more of the marinade on before sticking them in the broiler. I broiled them on one side for 3 minutes and the other side for another minute, minute and a half, and they were perfect! Just the right amount of spice and flavor. I also added some lemon zest like another reviewer suggested. A definite keeper!

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Kristen Devan

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Albany, New York, USA

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Reviewed: May 5, 2009

I think I've made this shrimp at least 4 times in the last 2 weeks. Best shrimp recipe I've ever made... hands down. My husband and I love it! No alterations or changes needed. It's perfect.

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suze

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Reviewed: Apr. 28, 2009

AWESOME!! Followed recipe to a "T", except I reduced the salt to 1/2 teaspoon. Very tasty! I tried the trick of freezing a can of tomato paste (pushed out of the can, of course). Once frozen,I sliced it into 1 tablespoon sized slices, then wrapped it up and put it back in the freezer. Now I can pop out just the right amount each time!

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todayitsme

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Reviewed: Apr. 28, 2009

Followed this to a T. It was AWESOME! I wouldnt change a thing. Thanks!

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cleary224

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 26, 2009

Too salty, not as flavorful as hoped for either.

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Lisa A.

Cooking Level: Expert

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Reviewed: Apr. 22, 2009

Loved this recipe....gave it a 4 only, becasue I made a few adjustments. Only need about 1/4 cup of oil, 1 cup is too much!!!! Did add ketchup instead of tomato sauce, like a few others suggested and decided to do lime and cilantro instead of parsley and lemon(no fresh basil available). Easy preparation and most ingredients on hand already. My husband who is a executive chef, loved it as well as my 3 year old.

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Karie Greene

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Reviewed: Apr. 18, 2009

WOW - so good! Just the right amount of spice & 'kick'! Definitely recommended!

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jvdveen

Cooking Level: Beginning

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Reviewed: Apr. 11, 2009

WELL DONE!!! This marinade makes the best shrimp! I doubled the recipe...we were making 4lbs. of shrimp. I bought jumbo frozen shrimp, they were butterflyed for the grill. Marinated for about 3 hrs. Perfection. I did add a tad of cayenne, cuz we like it hot. Really, just thanks so much for this outstanding marinade. We just ate, and my whole house is happy!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Apr. 8, 2009

The BEST shrimp recipe! I've tried to cook shrimp with many recipes and never really want to use the same one again...something missing. This is the one I'll stick with. I bought a 1/4 lbs raw (deveined) shrimp and used 1/4 recipe. Used ketchup in stead of tomato paste, and used Frank's for the hotsauce. I only marinated for 1/2 h because otherwise the lemon juice will make shrimp meat tough. I put shrimp under the broiler for 2 min, took it out and turned, topped with little bit of parmesan cheese and put under broiler for another 2 min...perfect (med size shrimp). The only thing I'll change next time is to use .5 t less oregano. I ate the whole 1/4 lbs by myself (burb).

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hooked on recipes

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2009

Really easy and delicious. I broiled the shrimp since it was raining and I don't have a george foreman grill, but they still turned out great. I broiled them on a small grill on top of a pan lined with foil, and I used the drippings from the cooked shrimp (collected in the pan) to brush over them to give them more flavor. They were really good.

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30605

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Reviewed: Mar. 31, 2009

I thought it was very good, but too salty! I will definitely make again, but I will leave out the salt.

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TheGoddessGiGi

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 26, 2009

This was really good. Like another reviewer, I didn't want to open a can of tomatoe paste for such a little bit (I should stock a couple itty bitty cans) so I used ketchup and it was wonderful. Actually, I liked the slight sweetness against the hot sauce. I didn't add all the oil. I made a marinated steak to go with it and served both over rice. Watch your grill - I was no where near 5 minutes for each side.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Mar. 23, 2009

This is phenomenal. Shelling the Shrimp really stinks though. But the work is well worth it. Made the recipe exactly as is and it has turned out great each time. Thank you.

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craig engelland

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

My family seemed to really like this. I cut back on the hot sauce, as a number of family members do not like spicy food and I thought 2 tbsp would be too much for them. Otherwise, I follwed the recipe as written. Thanks!

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