Reviewed: Jun. 27, 2006

These are absolutely wonderful. I didn't change a thing in the recipe. I've already made them twice this week! The first time I cooked these, I cooked them on the grill. The second time, I cooked them on the george foreman - and they came out just as good! I also tried the marinade on asparagus - they were wonderful! I am going to try the marinade on chicken and salmon at a later date. I imagine those will be heavenly too!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Jun. 19, 2006

These were wonderful! Made recipe as is and dipped them in Tobasco chipolte sauce. That and a frozen margarita on a hot summer day......doesn't get much better than that. Can't wait to make these again!

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5 users found this review helpful

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BRIDGETF

Cooking Level: Intermediate

Living In: Long Branch, New Jersey, USA

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Reviewed: Jun. 16, 2006

Yummy

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LESLEYfromWI

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Reviewed: May 31, 2006

Yum!! Did recipe as is and turned out great. Not a big ginger fan however, this had just the right amount. Just added it to my recipe box as a keeper.

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2 users found this review helpful

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MIDOW

Cooking Level: Expert

Home Town: Powell River, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 10, 2006

Excellent recipe. I used garlic salt instead and it tasted very, very good. Make sure to soak the skewers prior to grilling so they don't light on fire. Wonderful dish - a big hit!

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Bruinlombard

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Reviewed: Mar. 29, 2006

First off, I cut the recipe in half as I only had 1 1/2 lbs. of 16/20 size shrimp. Not quite sure why this was titled Lemon Ginger Shrimp as neither flavor stood out. Instead this marinade was a GREAT fusion of flavors. The best I've tried in a very long time! Instead of skewering them, I grilled the shrimp in a Brookstone Quick Release BBQ Skillet ...This is a shallow, nonstick grilling skillet with plenty of small holes to let that great grilled flavor through! To me, the ingredients really said 'green onion/scallion' and not regular onion so that's what I used. I marinated the shrimp for 5 hours. Our family's only problem was that there wasn't nearly enough of them, and there were only 3 of us for dinner! Absolutely outstanding flavor with that hint of grilled smokiness to them. Can't wait to make it again!

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DianeF

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Mar. 26, 2006

DELISH! Could use a bit more salt, though... Added more to make up. VERY GOOD!

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2 users found this review helpful

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PRETTYBE

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Jan. 2, 2006

My guests liked these a great deal. They were very tasty and easy. the marinade would be good on chicken or fish.

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1 user found this review helpful

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RYSWISKGAL

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Nassau, New Providence, Bahamas

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Reviewed: Sep. 11, 2005

This was an excellent recipe, I also grilled zucchini, squash, onions, and carrots and used some of the marinade I set aside for shrimp on theses.

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YOURSANDMINE

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Reviewed: Jul. 19, 2005

Very good. I added 1T of honey and also used Salmon. I preferred the salmon and my husband liked the shrimp.

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SHILLABILA

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Reviewed: Jul. 19, 2005

super easy and very delicious! I did not read the recipe carefully and did not have fresh cilantro on hand, only dried. I also only marinated for about 10 minutes - still totally delicious!

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wendysf

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Reviewed: May 29, 2005

I really liked these, but my family was not as much of a fan. Generally, the consensus was that they were ok. To me, the gingery, hard-to-describe taste was delicious. Definately have to bbq them to get the best results. I scaled for 6.

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1 user found this review helpful

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Apr. 4, 2005

The first time I tried this recipe I wasn't too sure about it. The next time I used less lemon and added soy sauce and honey to the recipe and then marinated. I also made a dipping sauce with soy sauce, white wine vinegar, honey, ginger, and scallians. It was delicious.

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STAR MARIE

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Reviewed: Mar. 7, 2005

was too lemony for me, so I sweetend it with a little brown sugar and honey, but is delicious! Cooked it in a pan w/out spearing it. paired well with veggie lo mein

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ODDITY123

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Reviewed: Dec. 28, 2004

This recipe was not very good. ;-(

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SYZYGY64

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Reviewed: Dec. 26, 2004

This was good, but I expected the flavor to be a bit more intense. I marinaded the shrimp for 3 hours and then sauteed them. Maybe I'll try again on the grill.

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LA ESPOSA

Cooking Level: Intermediate

Home Town: Salisbury, North Carolina, USA

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Reviewed: Sep. 19, 2004

This was a hit at the girls' night out I hosted at my house. I made the marinade earlier in the day and kept it in the fridge until it was time to marinate the shrimp. I skewered them 3 to a skewer to make appetizer sized portions. Everyone loved them!

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DHANO923

Cooking Level: Expert

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Reviewed: Aug. 10, 2004

was wonderful, will make again soon. I marinated the shrimp over night, then bbq the next day, had to cook them longer then the recipe had noted.

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REABOLD

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Reviewed: Jul. 17, 2004

I haven't tried this recipe yet, but it sounds great and look forward to giving it a try. I am writing to let GRANDMAMUM know that cilantro is coriander here in Australia. In the states the leaves of the coriander plant are referd to as cilantro and the seeds (which are actually fruit segments) are called coriander.

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_SEVERINE_

Home Town: Perth, Western Australia, Australia

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Reviewed: Jun. 7, 2004

I left out the cilantro (Hubby hates it) and added extra garlic. Next time I would use the specified amount of garlic. I marinated them overnight, bbq-ed them on my grill, and everyone pronounced them great & asked for the recipe. A definite "make again" dish.

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CORITA

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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