Reviewed: Aug. 19, 2012

Made this with 3 small alterations. I used 1/4 cup fresh basil and 1/8 cup parsley, I reduced the hot sauce to 1 tblsp, and used Ketchup instead of tomato paste. Delish................

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Reviewer:

rcjas

Reviewed: Aug. 18, 2012

I have made these twice this summer - both times everyone devoured them and I never got my chance to try one (the woes of the hostess). So my rating is simply on my guests say so - they're yummy! Thanks Robbie.

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Reviewer:

Mema

Cooking Level: Expert

Home Town: South Glens Falls, New York, USA

Reviewed: Aug. 16, 2012

this recipe is definitely similar to an upscale fine dining restaurant! I've made it 3 times now (exact recipe) & always a hit with family. My note to add, is that our grocery store now has tomato paste in a tube to make it easy to just squeeze out (1 Tablespoon), what you need, then refrigerate the opened tube...what a wonderful idea! I found the tubed paste in the grocery aisle with the canned tomato paste, hope this helps!

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Reviewer:

jananabanana

Reviewed: Aug. 5, 2012

These shrimp were wonderful! My husband and I enjoyed them greatly. I made the recipe exactly as written. We ate them with this awesome garlic pasta:

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Reviewer:

Charizard

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Reviewed: Jul. 30, 2012

This was excellent. The family loved it. I doubled the recipe. Thank you for a great and simple way to grill shrimp.

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Reviewer:

Lynne

Home Town: Cincinnati, Ohio, USA

Reviewed: Jul. 25, 2012

Probably more of a 4 star recipe for us but in all fairness I changed a couple things so figured I'd go with 5 stars for now. I used ketchup in place of the tomato paste since it seem like such a waste to open a can of paste and use only 1 TB. I used 1/8 cup fresh basil with 1 TB dried parsely as that is what I had on hand. I didn't add the lemon juice as we weren't going to grill them for a few hours- intended to add it 30 minutes before they went on the grill but completely forgot. They were good- glad we tried it despite having to sub a few ing.

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Reviewer:

danelle

Reviewed: Jul. 16, 2012

Followed recipe as is. Used Texas Pete Pepper Sauce. My husband and I thought these were simply amazing. Thank you!

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Reviewer:

mrsshp

Reviewed: Jul. 16, 2012

The beauty of this recipe is that the marinade has just the right amount of flavor and spice to make it interesting but not mask the shrimp. And it is thick enough that it stays with the shrimp even through grilling. It was a big hit with the family this weekend!

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Reviewer:

carol63

Reviewed: Jul. 15, 2012

We liked it

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Reviewer:

Coot226

Reviewed: Jul. 13, 2012

Very good recipe! I made it tonight on my gas grill and took the advice of another reviewer, only did 1 lb of shrimp and some chicken tenderloins as well. VERY tasty - I wouldn't change a thing! The hot sauce gives it a kick for sure :)

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