Reviewed: Jul. 9, 2007

My husband is not a big fan of shrimp, but when I asked him how this was after a few bites, he said,"Excellent!" I wrapped these in bacon and ended up broiling them. I agree that some of the flavor disappeared, and I marinated them for almost an hour. This recipe is a definite keeper.

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Tina Marie Lenio

Cooking Level: Intermediate

Home Town: Wabasha, Minnesota, USA

Living In: Maricopa, Arizona, USA

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Reviewed: Jul. 7, 2007

Overall ok recipe,would consider making again.

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buddafly princess

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 5, 2007

Thanks for sharing this recipe. It was wonderful. Everyone loved it.

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geneisa

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Reviewed: Jun. 27, 2007

This is going to become a weekly dish in my household. This was excellent. Fresh parsley is not needed, I used dried and it was great. I didn't use the crushed red pepper, but that was just personal preference. Definintely a winner.

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LILADORED1

Cooking Level: Beginning

Living In: Manchester, Pennsylvania, USA

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Reviewed: Jun. 25, 2007

Amazing!

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DAVIDNKATE

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Reviewed: Jun. 23, 2007

This was a fabulous, quick meal for any weekday night, but could also be glammed up as a weekend dinner for guests. I actually had pre-cooked fresh shrimp, so I opted to marinate as written, and place on the grill for a very short amount of time (just to heat and char slightly). Worked like a charm....served with buttered tagliolini pasta for a real treat.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 15, 2007

This was a really delicious way to grill shrimp. The mild flavors are something most people will - and do - enjoy. I'll definitely be making this again - thanks so much for sharing.

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jun. 11, 2007

Enjoyed it. Did not have the red pepper so will try again to see if I can give it 5 stars instead of only 4. Cooked them on a Webber grill while at the community pool which caused a bit of a stir. Others seemed to like it too.

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BRCPRES

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 4, 2007

Very good. We did add a little butter garlic once we took it off the grill...for a little more flavor! Yummy.

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big momma

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Reviewed: Jun. 4, 2007

Thank you for this perfect light summer fare. I served with pasta that was lightly tossed with some of the marinade I kept separate- just added a little fresh lemon and some grated parmesan when plated- Yum Yum.

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cooking42

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Jun. 3, 2007

I made these for a 12 person dinner party, and it turned out to be a great decision because most of the preparation can be done ahead of time (a big plus for me). I just stuck them on the grill right before serving. Great flavor.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 1, 2007

This was wonderul! I've used this marinade on the grill and on the stovetop. I love the red pepper (and have finally found a use for all of my accumulated red pepper packets from pizza!) In my experience, corn oil works just as well as olive oil (slightly different flavor), and an extra dash of rosemary is wonderful.

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Katie V.

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Reviewed: May 29, 2007

We thought this was fantastic! I've never been a fan of Scampi because of the whole "drowning in butter" thing but this had great flavor! Very easy and beautiful over brown rice. I used dried parsley because that's what I had but otherwise followed the recipe exactly. There was not one shrimp leftover!

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Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

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Reviewed: May 29, 2007

Fantastic! This recipe was a hit with my friends. So simple and quick. It will definitely be on the menu again.

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ChezCristy

Cooking Level: Intermediate

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Reviewed: May 24, 2007

I marinated these for over an hour and they came out so flavorful and tender! The best shrimp I ever had! I made a butter garlic sauce and served with linguine with fresh parsley on top. Can't wait to make again! Thanksyou!

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Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: May 14, 2007

We added salt to the marinade, added no red pepper, and used extra jumbo shrimp. We cooked it with some T-bones for a Mother's Day meal we shared with another couple. All four of us were in ecstacy during dinner!

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Kiki Lori Lee

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Reviewed: May 12, 2007

Absolutelu wonderful! Best grilled shrimp I have ever cooked. I did use the red pepper flakes then right before I grilled it I sprinkled a little cajuin seasoning so it was a little too spicy so I think next time I'm going to omit the pepper flakes.

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Jennifer Campbell

Cooking Level: Expert

Living In: Toxey, Alabama, USA

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Reviewed: May 6, 2007

This was really good, the only thing I would do different is to maybe cut the lemon juice in half, it was a bit too lemony for us...& the shrimp was a bit dry, maybe I used too small of shrimp. But overall, very good flavor!

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