Reviewed: Aug. 6, 2007

Excellent! I made this recipe this weekend and served it over linguini which I tossed in a second batch of the marinade that had been heated through. We will definitely have this one again.

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Janmarie1964

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Apalachin, New York, USA

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Reviewed: Aug. 2, 2007

This was fabulous! I grilled the shrimp in a grill basket and then served over linguini. I made a triple batch of the marinade and poured that over the pasta. It was almost even better the next day after all of the flavors soaked in. I highly recommend this one!

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Erika

Cooking Level: Expert

Home Town: Grimes, Iowa, USA

Living In: Leavenworth, Kansas, USA

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Reviewed: Aug. 2, 2007

OUTSTANDING!

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cissy809

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Paradise, California, USA

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Reviewed: Aug. 2, 2007

This was excellent. I added a little extra of the minced garlic, and it was "to die for". Will make again soon! In fact, I may make it tonight!

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jaime

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2007

Everyone loved this! I used jumbo shrimp, cut the parsley to 1 tbsp, upped the garlic to 3 tbsp, used a little kosher salt and skipped the red pepper flakes. Very very good! Thanks for the great recipe!

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Sheilzee

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Reviewed: Jul. 27, 2007

Very good scampi marinade, thanks! Watch out for those red pepper flakes though . . . a little bit goes a long way!!

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Jul. 26, 2007

Absolutely great shrimp marinade! I added several cloves of minced garlic. My two guests, four children and I devoured the entire recipe in minutes - wish I'd doubled! or tripled! The secret with grilled shrimp is to use FRESH shrimp and not to overcook - two/three minutes per side is plenty as long as you don't cram them too tightly on your skewers. To the reviewer who used cooked shrimp then complained that the shrimp were tough, you can't recook cooked shrimp without them losing their texture! You'll have better luck with raw shrimp, or use cooked but just put them on the hot grill for a couple of seconds per side to get the grill marks. Try this one - super fresh taste!

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COOKINMOMMY1

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Mason, Ohio, USA

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Reviewed: Jul. 25, 2007

This is an excellent Scampi recipe. I made a few minute changes. Used 1/4 cup of olive oil (don't really need 1/2 cup)and a little less lemon; then took the leftover marinade, sauteed it in a pan, added about 1/2 cup chicken boullion and a little thickener. Served over Dreamfield's pasta (low carb, high fiber brand that tastes great) and it came out perfect. Great grill flavor comes through and it is wonderful. Will definitely make again. Thanks for the recipe!!

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Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

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Reviewed: Jul. 25, 2007

This was excellent! I served it on top of Linguini mixed with melted butter, fresh parsley, oregano, lemon juice and Parmesan cheese. It was the perfect meal for a hot evening.

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MrsT

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2007

Very Good Served with Angelhair wonderful

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Christopher in Colorado

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Reviewed: Jul. 24, 2007

This recipe is simple and fabulous! I serve it several ways, as an appetizer, with steaks and over rice. Everyone who I served it to loves it.

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Kathy S

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Reviewed: Jul. 24, 2007

I am not a shrimp lover at all, but this was awesome I ate 12 w/o even thinking about it. My husband said it was the best he's ever had. I made this with pasta on the side. Although for kids I would make some w/o the red pepper. For adults who like a kick, the red pepper is a must!

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Jill Fredericks

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Reviewed: Jul. 24, 2007

This was SOOOOOO good! I followed the recipe exactly, but did not use the crushed red pepper flakes. I served over pasta and next time will follow the other reviewers suggestion to make extra marinade to toss in the pasta. I am not a lemon fan and was afraid the shrimp would have too much lemon flavor, but I was pleasantly surprised that it did not. This one is most definitely a keeper!

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luv2cook

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Reviewed: Jul. 23, 2007

I have made this numerous times and it always meets with high praise - very easy and incredibly delicious - instead of a bowl, I always use a ziploc - and I almost always marinate for more like an hour. I usually don't have freash parsley, but dried works well too - highly recommeded.

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ErinsMom

Cooking Level: Expert

Home Town: Patterson, New York, USA

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Reviewed: Jul. 23, 2007

My husband and son loved it. A little too bland for me but very easy to make.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jul. 23, 2007

Good recipe but way too lemony. My husband didn't care for it at all due to the overwhelming lemon taste. I think next time I will cut the lemon juice in half. Other than that, it was easy to fix and pretty tasty.

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thenuttfamily

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Reviewed: Jul. 23, 2007

A definite favorite!! The marinade is so easy to prepare and can be done ahead of time. Instead of making kabobs, we used a grilling basket and cooked shrimp on the grill til it turned pink. Served over linguini with the following sauce: Saute together 1 stick butter, juice of 1 lemon, 1 T minced garlic, 1/4 cup vegetable oil, 1 T (or more to taste) red pepper flakes and a spash of white wine. Simply delicious!!!!!

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