Reviewer:

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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21 users found this review helpful

Reviewer:

Traci

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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89 users found this review helpful

Reviewer:

angelina

Reviewed: Apr. 11, 2008

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

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3 users found this review helpful

Reviewer:

VirginiaP

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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3 users found this review helpful

Reviewer:

kenessa

Cooking Level: Beginning

Reviewed: Apr. 19, 2008

Very good.

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1 user found this review helpful

Reviewer:

debie

Reviewed: Apr. 24, 2008

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

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2 users found this review helpful

Reviewer:

Tammy

Reviewed: Apr. 27, 2008

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

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1 user found this review helpful

Reviewer:

Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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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2 users found this review helpful

Reviewer:

LYNNESTWINS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Snellville, Georgia, USA

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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230 users found this review helpful