Reviewed: Sep. 16, 2009

This is one of my all-time favorite go-to appetizer recipes. Very easy, and really delicious. Even better the next day. Wouldn't change a thing.

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WILKSTER2

Cooking Level: Intermediate

Living In: Williamsport, Pennsylvania, USA

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Reviewed: Jun. 2, 2009

I made this recipe for my daughter's wedding shower. Originally, I let them marinate overnight(about 21 hours). When I ate them during the celebration, I thought they were tasteless and boring. What a big let down. HOWEVER, I had a few left over the next day...about 48 hours later and they were freakin' fantastic!!! This is a quick, easy to prepare dish that can be made 2 days ahead of time so you can concentrate on the other foods being served. The ingredients need time to blend AND permeate the shrimp.

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Mary Callan

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

I made this for our Superbowl party and it was a hit. It is pretty presented on a lettuce covered plate and scallion sprinkled over the top. I used olive oil instead of canola - just personal preference.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jan. 21, 2009

Lots of compliments on these shrimp. Everyone wanted the recipe.

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jenniferbl

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Reviewed: Dec. 16, 2008

I made the recipe as is for my Christmas party and everyone who liked shrimp said it was fabulous and asked for the recipe. Everyone who came in was told to try the shrimp buy other guests. I don't eat shrimp but I'd say this was a hit.

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ZANDAR

Home Town: Midland, Michigan, USA

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Reviewed: Aug. 1, 2008

This recipe just had a little to much "stuff" in it for our taste. The marinade was actually very thick and clung to the shrimp. I think it could be better if the ingredients (especially the capers) were pureed first.

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 29, 2008

This is awesome--great on the boat! It works well with large packaged frozen shrimp too. I added some crushed red peppers for heat, and may consider jalapenos and/or cilantro on the next batch.

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rainey

Cooking Level: Expert

Home Town: Poquoson, Virginia, USA

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Reviewed: Dec. 30, 2007

I made this recipe for a holiday get-together. I had two requests for the recipe. It was very good...but I thought the shrimp were better the next day (as I had a few left over). Also, since I really like capers...next time I will add more.

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