Reviewed: Jan. 5, 2011

Made this in the skillet turned out nicely.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jun. 6, 2010

So easy and delicious! Will make again.

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Reviewer:

Jess

Reviewed: May 28, 2010

Made these for my husband and he loved them!!! Will be making these again :)

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joanbix

Reviewed: May 4, 2010

I don't know if I did something wrong or what, but I followed this recipe word for word, and when I basted my butter/garlic sauce on the shrimp, the drppings caught fire and ruined the shrimp. They were totally charred and inedible. Too bad, cuz until they went up in a giant shrimp inferno, they smelled pretty good...

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Reviewer:

ssevick

Reviewed: Apr. 3, 2010

Great and simple recipe. I sauteed the shrimp in the sauce since I don't have a grill and it turned out really well. Put shrimp over linguine and topped with some parmesan cheese. Will definitely make this again!!!

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Reviewer:

cjarka85

Reviewed: Mar. 24, 2010

Four stars as written, but I felt it could use the addition of fresh, minced parsley, fresh lemon juice, and salt and pepper. I used all olive oil, no butter, as I marinated the shrimp for about an hour and a half before broiling them for just 2-3 minutes per side. Excellent, light seasoning, perfect for the delicately flavored shrimp. I served this over "Lemony Caesar Salad," also from this site.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 5, 2009

My husband made this for me and it was terrific!

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Reviewer:

spacecoaster

Cooking Level: Intermediate

Living In: North Aurora, Illinois, USA

Reviewed: Sep. 25, 2009

This was great! I used my George Foreman to grill these and it was done in 2-3 minutes tops! The only thing I did different was toss the shrimp in the coating instead of brushing it on. I put them on the grill and then spooned the remaining herbs and sauce over the shrimp. It wasn't as buttery tasting as I hoped it would be but wow! The flavour was great because the grill sorta pressed the herbs onto the shrimp so it stuck nicely. I served with Spaghetti Olio (from this site) so it wouldn't take away from the flavour of the shrimp, the combination was perfect! Thanks!

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Reviewer:

Roxanne J.R.

Cooking Level: Intermediate

Reviewed: Sep. 12, 2009

Another winner and an excellent way to make Scampi quickly. I used the tip for marinating the shrimp (used part of the sauce in a baggie); I also added white pepper, dried parsley, and chives along with a LOT of garlic: chopped, ground, powder, pepper - well actually a little of each. Can't have TOO much garlic in Scampi, right? I used my Geo Forman grill inside. I will prepare this dish again.

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