Reviewed: Jun. 22, 2008

These shrimp as so good!! My entire family including picky young kids can't get enough. I've made it several times and each time we're just blown away by how good it tastes. I replaced the hot sauce and tomato paste with 2 TB of ketchup as others suggested. A definite keeper!

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LisaDee

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

A very good grilled shrimp recipe. I cooked the shrimp in foil because I couldn't find my skewers, and I also added extra hot sauce. If you have leftovers, I highly suggest making shrimp salad sandwiches out of them. It's really tasty!

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RPCOOKIE

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Greenbelt, Maryland, USA

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Reviewed: Jun. 18, 2008

I followed the recipe exactly, except only marinated it for an hour. Came out soo good...very flavorful, delicious!

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Pam

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Reviewed: Jun. 18, 2008

Wow. Fabulous. Even though I goofed a little - forgot the tomato paste at first, didn't marinate for the entire time - these still came out wonderfully. I'll be making these as my budget permits. Thanks for sharing!

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MELODYJO6

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Jun. 18, 2008

These shrimp are fabuous! My wife and I consider ourselves seafood snobs and we couldn't find anything wrong with this recipe. I liked the idea of one of the reviewers about freezing the leftover tomato past in tablespoon sizes for later use so that none goes to waste! Thanks Robbie!

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Robbie Cooper

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Reviewed: Jun. 17, 2008

This was fantastic. Even my 4 year old finished her plate and asked for more! She does like spicy foods for a kid, though. We didn't have tomato paste so we used double the tomato sauce. It turned out wonderfully. Like other reviewers suggested, we had angel hair on the side with the leftover marinade. My husband thought it was a bit oily, but we agreed that it probably wasn't any more oily than a good restaurant's oil-based sauce. Thanks for sharing a great meal!

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kat

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Jun. 16, 2008

Awesome! I made this recipe exactly as stated and wouldn't change a thing. Just the right amount of seasoning. Next time I make this I will double the marinade and toss into angel hair pasta to serve with the shrimp.

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RAISIN1

Cooking Level: Expert

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Reviewed: Jun. 16, 2008

Very good! Flavor was great! Easy to mix and marinated for 3 hours.

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Wrigley

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Reviewed: Jun. 15, 2008

Excellent recipe! My charcoal wouldn't light on the grill so I broiled the shrimp. They still turned out great! I saved the left over marinade to pour over angel hair pasta. My husband loved it!

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TINAMARIE1971

Cooking Level: Beginning

Home Town: Green Bay, Wisconsin, USA

Living In: Round Lake, Illinois, USA

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Reviewed: Jun. 15, 2008

Just made this for the DH for Father's Day. It was a hit. I served it over angel hair pasta tossed with a little oil olive. I also heated petite cut tomatoes with chopped fresh basil,Italian seasonings and a very small amount of sugar and tossed this with the pasta to. What a great blend of flavor with the marinated shrimp.

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Sheri

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Reviewed: Jun. 15, 2008

So good! I followed the recipe, put them in my grill basket because I was too lazy to thread them. My husband, daughter and I ate the entire 2 lbs. Thanks!

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Kerry

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Reviewed: Jun. 12, 2008

Great recipe! Wasn't too sure about it as I mixed all the marinade ingredients together, but once I tasted the finished product... WOW!

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COmomof2

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jun. 11, 2008

This is a really good recipe, and we loved our meal! If you like spicy food, I would suggest that you triple or quadruple the hot sauce, because the amount suggested in the recipe just did not do it for us! I would not count that as a detraction, since it was easily remedied, but it's something to keep in mind if you want your food to have more of a kick!

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lilianic

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

Delicious! I used pre-cooked shrimp, substituted Ketchup for tomato paste, and still delicious! (prev review on 6/11/08). Since then I have made this recipe twice. But the 3rd time I was tired of skewing the shrimp so I put it all into an aluminum pan and cooked on the grill. This was great! It kept the shrimp moist and much more flavorful since it cooked in the marinade. I will do this from now on. (last update 8/5/08). Ok, I have to add more now that the temperature is colder outside. I put all the shrimp and marinate in an oven proof pan, bake at 425 for approx 30 minutes. It's still great!

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Cheryl W.

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jun. 10, 2008

very good, will make again! thanks for the recipe.

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Tscholl

Cooking Level: Expert

Home Town: Buffalo, Minnesota, USA

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Reviewed: Jun. 10, 2008

Yum! I almost left out the tomato paste b/c I thought it would be weird, but I'm glad I put it in, it brought the flavor up a few notches! I cooked them in a pan since I don't have a grill, and it turned out nice. Next time I will cut back on the oil to 1/2 or 3/4 C since I didn't grill them.

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 10, 2008

This marinade is great! My husband and I have grilled the shrimp and eaten them alone as well as used them for shrimp fajitas. Highly recommend trying.

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js4

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 9, 2008

Everyone loved this recipe! We reserved some marinade to pour over some angel hair pasta. Nummy!

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JBOULTS

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

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Reviewed: Jun. 9, 2008

This was extraordiarily good!! I reserved half of the sauce to serve over angel hair pasta. My family found the pasta a little too lemony, but personally Ithought it was a very fresh, light flavor. Thanks A LOT for this one!

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Holly T.

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2008

These were excellent, I've now made them twice. It just seemed to be missing a little something and I haven't put my finger on it quite yet. All-in-all though, very tasy and a great grilling recipe to add to the rotation this summer.

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