Reviewed: Dec. 26, 2011

We used the marinade for our shrimp and beef kabobs! Was absolutely wonderful! Thanks!

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Reviewed: Mar. 10, 2011

marinated about an hour before grilled. Used Jumbo shell on (left shell on)

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SUDEMERS

Cooking Level: Expert

Home Town: North Pole, Alaska, USA

Reviewed: Nov. 2, 2010

I just wasn't too crazy about this flavor. I think the flavor of the prepared dressing was too strong; perhaps it would have been better if the dressing itself had been better.

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Reviewed: Jul. 25, 2010

Delightful! I added a bit of fresh basil and served this over pasta salad made with the Italian salad dressing from the recipe. I served the shrimp a little warm with garlic butter on the side -which no one used! Excellent and I certainly will make this again!

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Sharlaine

Cooking Level: Expert

Home Town: Keyser, West Virginia, USA

Reviewed: Jul. 3, 2010

This was delicious, it had an interesting almost bubble gum flavor at first bite.

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Karen B

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Jun. 21, 2010

I cooked this on fathers day the shrimp was excellent my family devoured them

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wyomingmommy4

Reviewed: Mar. 11, 2009

It wasn't anything special. But, I did the recipe in reverse which may account for it. We were using the shrimp for fondue night, and I marinated them first and then cooked them in a Coq Au Vin style fondue. They still tasted good, but I've had better.

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