The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 5, 2009
Perfect! We absolutely loved this. I also marinated grape tomatoes and halved mushrooms with the shrimp. Served it on a bed of baby spinach leaves. I will make this again and again. Thank you!
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Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 4, 2009
I thought this recipe was perfect. The garlic was not over powering;but prevelant. I would highly recommend.
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RWA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 28, 2009
Excellent! I added a bit of white wine and more garlic. I had the jumbo shrimp and only marinated for 30 minutes. Maybe good for smaller shrimp, but next time I will leave in for at least an hour
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Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA
Living In: Cottage Grove, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 27, 2009
I've made this fantastic scampi many times, adding some butter to the marinade. I sautée the shrimp until not quite done. This is important so they don't get overcooked when finishing the dish. The red pepper is a great addition. Heat the leftover marinade, toss into al denté linguini with grated reggiano and black pepper. Lastly add shrimp and toss at the end just to heat up. Add some lemon, black pepper and cheese to taste, garnish with fresh parsley and watch them devour it.
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Cooking Level: Expert

Living In: Los Alamos, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 23, 2009
This was great for grilling. Husband raved will definitely make again and again
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Cooking Level: Intermediate

Home Town: Eagle Lake, Florida, USA
Living In: Phelan, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 23, 2009
This was so yummy on the grill. I followed directions exactly, and it came out great.
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Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 21, 2009
Delicious! I didn't change a thing in the recipe (aside from cut it down for a smaller portion) and the shrimp came out great. A definite keeper.
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Cooking Level: Intermediate

Home Town: Watertown, New York, USA
Living In: Albany, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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Reviewed: Jun. 19, 2009
These were very good. Had them when company came over and they devoured them. Thanks for the recipe
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Cooking Level: Expert

Living In: Brookings, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 9, 2009
Don't change a thing! This is a fantastic recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 9, 2009
very good and flavorful
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Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA
Living In: Providence, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 4, 2009
We loved this recipe!
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Cooking Level: Expert

Home Town: Muskegon, Michigan, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 1, 2009
This was some of the best shrimp I have had in a long time - absolutly wonderful! I followed the recipe exactly except doubled it, and reduced the olive oil to two tablespoons (watching fat intake). After marinating the shrimp, I placed the remaining marinade in a sauce pan and boiled it. I then removed it from the heat, added about 3 tbsp cold butter (for my family's sake), and served the sauce over linguine, and as a dip for the shrimp. Wonderful dish and I will make it many, many times!!
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Cooking Level: Expert

Home Town: Alturas, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: May 31, 2009
I made this last night. It was easy and delicious. Tasted like shrimp scampi without the butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 29, 2009
Perfect shrimp scampi, didn't change a thing.
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Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 24, 2009
Absolutely excellent. I served it on linguini with a sauce as described by reviewer Donna Jean. It was absolutely perfect. My favorite way to serve shrimp.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: May 23, 2009
DONT MAKE A DOUBLE BATCH TO PUT ON PASTA! I just made this and did that and put it on whole grain pasta. Cut lemon in half, or just splash it with lemon juice.
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KG
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
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Reviewed: May 17, 2009
This was just ok.I let it marinade for much longer than 30 mins and still had little flavor. I have made other grilled shrimp recipes from AR that i liked alot better than this one. Wont make this one again.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 16, 2009
Simple and delicious! You could serve a few skewers over spaghetti tossed with olive oil, garlic and fresh parsley.
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Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: May 16, 2009
Excellent recipe! This is a lower fat version of the traditional shrimp scampi, which is usually loaded with butter. I used dried parsley because I didn't have any fresh, but it was still great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: May 15, 2009
I made this last night and everyone loved it. I added 3 lg. garlic cloves and served with orzo with lemon zest and green peas. I used extra light virgin olive oil which made it a healthy dish. Served with the orange, walnut, gorgonzola and mixed green salad with fresh citrus vinaigrette from this site for a wonderful light meal.
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Cooking Level: Intermediate

Home Town: Blowing Rock, North Carolina, USA

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