Reviewed: Oct. 19, 2012

Made it tonight for dinner and it was a huge hit with the family. The only thing I changed is that I decreased the amount of butter to 1/3 cup and it was still fairly buttery tasting, but oh so delicious! Served it over pasta. Will definitely be making this again. Thanks for posting.

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Reviewer:

baylam

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Sep. 20, 2011

my mom makes this, but she always uses a cup of white wine, whatever kind she has on hand, and it flavors it really nicely.

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Reviewer:

longlineofCooks

Reviewed: Jun. 20, 2011

Simple. Good flavor. I used fresh garlic instead of powder. I used frozen shrimp and they cooked in the 25 minutes.

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Reviewer:

SweetNov88

Reviewed: May 3, 2011

I didn't use the Zesty Italian, Ken's Northern Italian (with Parmesan). Family loved it. I will be making it again very soon.

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Reviewer:

kdrtj

Cooking Level: Intermediate

Reviewed: Apr. 17, 2011

If you've never had BBQ shrimp in New Orleans, you may like this. If you have ever been to Pascale's Manale, this is good, but not for you.

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Reviewer:

jeffrelynn

Reviewed: Mar. 21, 2011

Holy cow...can't ever have enough fresh bread or paper towels when eating this delicious creation!

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Reviewer:

M. Kertello

Cooking Level: Expert

Living In: Bridgeport, Pennsylvania, USA

Reviewed: Feb. 27, 2011

Very disappointed in this recipe. The 2nd main ingredient we use is Worcestershire sauce. This recipe called for none. There should be at least 2 tbsp Worcestershire sauce. And NO lemon juice. Use Fresh GARLIC and Italian seasoning. No vinegar should be used.

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Reviewer:

atasteofcreole

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Jan. 10, 2011

Oh my gosh! This was delish! Tasted alot like shrimp scampi. I followed directions exactly, except I used olive oil in place of butter (lactose intolerance). Also as somone suggested and I threw some mushroom in. I served as a main dish over rice. But can also be served over noodles/ pasta. Very good! will make again.

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Reviewer:

HomeCookinMom

Cooking Level: Intermediate

Reviewed: Oct. 26, 2010

We've eaten this in our family for 40 something years. We use 5 lbs of Shrimp (adjust other ing.s accordingly) and lemon slices rather then juice. Butter ONLY. Serve in baking pan in middle of dining table covered with newspaper. Alongside have corn on the cob and french bread. Dip corn and bread into pan as you go along. Quite fun!! A smaller batch makes a sensuous dinner for two ;)) Truly awesome!!

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Reviewer:

trippsmom

Reviewed: Oct. 14, 2010

I made this as written, and as is, it gets 3 stars. However, I think it would be better if you decrease the italian dressing and add the Old Bay that some have suggested. P.S. I don't get where the "Barbequed" part comes in...

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