Reviewed: Apr. 3, 2009

Excellent Dish! Very good marinade. Just the right amount of garlic, wish I had added more lemon juice though. It got windy and cold, so I broiled them in the middle rack along with the Grilled rock lobster from this site.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

keeners

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2009

Everyone, but the picky one, LOVED them! :) Will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AmandaLovesToCook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

very, very good recipe! whole family loved it including my 4yr old.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

salljean

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

this was great. i used bottled lemon juice and dried parsley. added a little cayenne as well. we ate half plain, and half mixed in with penne alfredo. would be good in salad or mexican soft tacos.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa O.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2009

This is amazing. I make this all the time but I do a few things a little different. I dont marinate the shrimp anymore because it gives them a tough texture. I double the oil, still use one 1/4 cup lemon juice. Almost double the garlic and parsley, and I add a tablespoon of butter and about 1/4 of a cup of Parmesan cheese. Then the pepper and red pepper flakes to taste (watch out) I mix that all together in a skillet and then add my shrimp. I cook it on medium until my shrimp are pink and then I serve it over angel hair pasta. My b/f loves it! It really is amazing and the simplicity of it is great too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pinktina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 2009

These turned out great! The flavor was wonderful without being oily or weighed down in butter. We also used the marinade on some chicken I diced up and cooked on a grill wok with some bell peppers, mushrooms and spinach... it is AWESOME that way! Good way to have a flavorful meal that is also healthy (and easy too!).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MasterGrillAZ

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Anthem, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

Made these for a Super Bowl party, and they were a real hit. My friends helping me skewer kept commenting on how good it smelled and asked for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sonrisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

Great flavor and very easy. I highly recommend this one!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

boergerhouse

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2009

Yum-O! I cooked them on my grill pan on the stove.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CAROLC80

Cooking Level: Intermediate

Home Town: Malvern, Ohio, USA

Living In: Dover, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

Excellent flavor; restaurant quality dish. The only change I made was using half olive oil and half butter. I grilled them on my George Foreman for 3 minutes, and served them over pasta with a garlic & olive oil "sauce". Thank you for the great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Love/HateCooking

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2009

This was absolutely the best. We made it with bowtie pasta. I would definitely double the sauce if you want some for your pasta. I also added a dill blend. We loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

special lady

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

I had one pound of shrimp so I changed the recipe to 4 servings. It is really only enough for 2 people because it only goes on 4 skewers. I didn't have fresh parsley so I used 1 Tablespoon of parsley flakes instead. I used 1 TBL spoon of red pepper flakes. My problem is once a recipe says pepper to taste I am lost so I added 1/4 teaspoon = way to much!! I marinated it for 2 hours and broiled it in the oven. I served it on pasta. Even with being too peppery, I think it has potential so I would try it again and try it on rice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

I realize that this recipe got mostly good reviews, so maybe I didn't follow it correctly. My shrimp did not taste like what a 4.5 star shrimp recipe should taste like. There was hardly any flavor at all. I would suggest marinating for at least 1 hour and consider serving with some angel hair pasta.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2008

Absolutely delicious. Don't hesitate to make this!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Orangette

Cooking Level: Intermediate

Living In: Cairo, Al-Qahirah, Egypt

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2008

This was okay. It's missing some kinda wow factor. I tossed the shrimp with linguine coated in the same sauce (I doubled the recipe and set some aside just for the pasta, as another suggested). I probably won't make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MaryTee

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

This recipe is FANTASTIC!!!! I follow the recipe exactly. I have made it several times and I can not get enough! I take the same marinade recipe and exchange the olive oil for butter and warm it up and use as a dipping sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

goldencurls

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

Easy to make and everyone seemed to like them. I think next time I will use larger shrimp, as the medium ones are quite small once cooked. Thanks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful