I actually made this twice - the first time, the shrimp I had on hand were 26-30 count, hardly "jumbo", and the proportions seemed off, of course. The second time I used 13-15 count shrimp, and it worked much better. This was also the first time I had ever zested lemons, which I'd been avoiding it for a long time (and I even bought a Microplane grater). The results grew on me with the second batch. It's a somewhat elegantly-tasting dish, and looks attractive. I served it on a bed of pasta (angel hair the first time, I think, and fettucine the second time). So much lemon zest is a little bit unusual to have in a dish, but it worked for me. And I thought 2 cups of cilantro was a lot (I used lightly-packed cups, so one bunch covered both preparations), but it does "cook down" a little. Aside from the slightly-tedious step of zesting 6 lemons, this was a pretty nice recipe!
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I actually made this twice - the first time, the shrimp I had on hand were 26-30 count, hardly...