Reviewed: Jun. 4, 2008

I made this on skewers on the BBQ for ten people and there wasn't a single shrimp left in the house. People DEVOURED it. It's absolutely wonderful! (Note: I did 3 tbsp of tequila...)

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Molly

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

Excellent! I'm always looking for great ways to grill shrimp and this is one of the best I have tried and my family loved it. It was even good cold the next day. I had extra marinade and I used it on chicken and it was pretty tasty too! Will definitely do again!

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tes45

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Reviewed: May 29, 2008

Very Yummy! One thing, I couldn't taste the marinade that much even though I soaked the shrimp for over 2 hours, otherwise I would have given this a 5. I made veggie skewers (Red onion, mushroom, bell pepper, cherry tomato, and pineapple) to go with it and brushed the leftover marinade plus a little extra olive oil and cilantro and served it over brown rice. It was such a light and filling summer meal.

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epenner

Home Town: Eugene, Oregon, USA

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Reviewed: May 19, 2008

I marinated this for 2 hours and cut the red pepper by 1/4, cooked it over mesquite lump charcoal...amazing!! My family devoured it. Thanks for a great recipe!

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mommajana

Cooking Level: Expert

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Reviewed: May 18, 2008

Very Good!! Prepared as is and wouldn't change a thing except to make lots more. I did use a litte more tequila (about double) by accident. Delicious!!

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: May 16, 2008

This recipe was good if you love the taste of fresh cilantro. I grilled half of the shrimp and served the other half chilled.People liked them both ways.I, personally thought they were just OK. I like spicier food, so maybe more hot pepper if I make this again.

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stickmodee

Cooking Level: Intermediate

Home Town: Homestead, Pennsylvania, USA

Living In: Natrona Heights, Pennsylvania, USA

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Reviewed: May 5, 2008

I say this is a 4 1/2. I did add some margarita mix and OJ to make some more liquid for the marinade. It was great on the shrimp. Thanks for sharing.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: May 4, 2008

I was intrigued by the recipe, however I needed an appetizer to take along to a party as a cold appetizer. I followed the recipe as presented and cooled the shrimp. I then made a second batch of the marinade but without the oil and mixed it with cream cheese and sour creame. I spread the amended marinade mixture on pieces of dark rye bread and pumpernickel and then laid the marinaded/grilled shrimp (after cooled) on top. It was awesome and everyone loved them.

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Gail

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

Just what I was looking for. This is such a good recipe! I did not have fresh cilantro on hand so I used dried. Still delicious. The next time I make this I will plan ahead and buy fresh cilantro ~ it will be even better! Definitely a keeper. Thank you for sharing. As a matter of fact, I have passed this on to two good friends. =)

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LYNNESTWINS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Snellville, Georgia, USA

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Reviewed: Apr. 27, 2008

Followed the recipe exactly - Very good, very easy, will definitely make these again.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Apr. 24, 2008

Absolutely wonderful shrimp!! Easy and oh, soooo delicious!!

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Tammy

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Reviewed: Apr. 19, 2008

Very good.

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debie

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Reviewed: Apr. 13, 2008

all I can say is WOW! So good I made it twice this week. Wouldn't change a thing!

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kenessa

Cooking Level: Beginning

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Reviewed: Apr. 11, 2008

Fantastic recipe! Quick and easy to make. I'll definitely be making this again!

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VirginiaP

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Reviewed: Apr. 7, 2008

This recipe was SO simple and the shrimp was delicious. I ended up using half a lemon instead of the lime because I didn’t have any on hand- I also added a combo of red pepper flakes & chili powder in place of the ground red pepper. Lastly I cooked the shrimp on the stove top instead of on the grill to make it easier- put about a tbsp of olive oil in the skillet and some minced garlic. Let that heat up for 1 minute then threw the shrimp in, allowed them to cook for about 2-3 minutes then added snow peas and sugar snap peas. The shrimp cooked for 1 more minute after adding the vegetables then I served the shrimp over brown rice. Absolutely delicious! Good next day too- I ate it cold (so the shrimp wouldn’t get overcooked) and just added some sliced avocado... thanks for the recipe Jenny :o)

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angelina

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Reviewed: Feb. 25, 2008

Fantastic recipe. I was looking for a quick and easy recipe for the shrimp I bought for an appetizer. It was not only quick and easy, but delicious as well. Lots of flavor.

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