Reviewed: Mar. 20, 2009

AMAZING! My husband couldn't stop raving about this dish... I followed the recipe to a tee and wouldn't change a thing! I can't wait to make it again.

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Lindsay

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Independence, Missouri, USA

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Reviewed: Mar. 16, 2009

great, even without the parsley!

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lisa h.

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Reviewed: Mar. 15, 2009

Made at Jeff's and served over pasta. Seasoning was good but not enough flavor for the pasta.

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Patty

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Mar. 6, 2009

This was excellent. My in-laws came over for dinner and I made this along with Rib Eye Steaks with a Soy and Ginger Marinade and Missy's Candied Walnut Gorgonola Salad from this site. It turned out great!! My hubby said he wants the shrimp done this way every time. I used precooked frozen (thawed) shrimp and grilled them for about 2 min. on each side and did not see a need to baste them.

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April

Cooking Level: Intermediate

Living In: Fridley, Minnesota, USA

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Reviewed: Mar. 5, 2009

Used the marinade as a sauce over pasta, a bit on the garlicky side but really YUM!

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buttgirl

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Reviewed: Mar. 4, 2009

Everyone I cook this for likes it. It is a great way to fix tasty shrimp. Make sure you don't overcook the shrimp!

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Michelle

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Reviewed: Mar. 2, 2009

Fantastic!!! My husband loved this recipe. I don't even like shrimp and I liked it!

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dirksonsc

Cooking Level: Intermediate

Home Town: Golden, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Feb. 23, 2009

I made this for my boyfriend for Valentine's Day. We didn't have gas for the grill, so we cooked it in a grill pan on the stove. I used shrimp with the shell still on, and it was fantastic. Next time, I'll actually grill it and I'm sure it will still taste wonderful!

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Jessicaster

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

Used this yesterday, over hardwood charcoal and mesquite smoking chunks. The result was very tasty shrimp. Only change was to reduce the cooking time, as I do not care for overcooked shrimp. 3-4 minutes on a hot grill usually does it.

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rfane

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Reviewed: Feb. 19, 2009

Wow, what a favorful recipe! We absolutely loved it. I made this as written but doubled the marinate, saved half, warmed it up a bit and tossed it with some angel hair pasta and serviced the shrimp on top. Delish!

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Feb. 15, 2009

This recipe was great the only thing we changed in it was that we subsituted lime for the lemon- great taste! We will definately use this again.

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buclaur

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Reviewed: Feb. 12, 2009

One of my son's favorite recipes!

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jelene

Cooking Level: Expert

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Reviewed: Feb. 11, 2009

This is Amazing!!! You can't stop eating! What an awesome recipe! Compliments to the chef!

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Dave_oh

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Reviewed: Jan. 29, 2009

This is the best best best marinade for shrimp I have ever had.Do not change a thing and you will be so pleased.I do these every so often at my bbq's and always have rave reviews.

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TaraJ

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

This was awesome - I baked them as recommended by Cheryl W. and they turned out fantastic!

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Jackie

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Reviewed: Jan. 25, 2009

This was really delicious! I think, however, next time I'll try adding more lemon juice to the marinade.

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Orangette

Cooking Level: Intermediate

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: Jan. 12, 2009

Wow! This recipe is awesome and I didn't have to change a thing. I will use this marinade every time I grill shrimp. Thanks so much. I have found my new favorite recipe. :)

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shez886

Cooking Level: Intermediate

Home Town: Trinity, Alabama, USA

Living In: Freeport, Florida, USA

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Reviewed: Jan. 9, 2009

I stir fried this instead of grilling and it is freaking awesome! I had it with steamed white rice & cold sliced cucumbers. Delicioso!!!!

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livegirl

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Reviewed: Jan. 6, 2009

Fantastic! Me and my husband loved it! Extremely lean with a light but very savory flavor to them. We will definitely make them again, no changes to the recipe needed. This would definitely impress some company.

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