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Reviewed: Jun. 22, 2008

WOW! What a great concept! These skewers flavor the shrimp from the inside out! Made about sixty for a cocktail party...should have made double the amount! They flew off the trays. Would definitely let the mixture rest over night, then put on skewers and let rest for 1/2 hour before baking. Perfect!

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myjo

	Cooking Level: Expert Home Town: New York, New York, USA Living In: Morristown, New Jersey, USA
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Reviewed: Mar. 26, 2008

Made these lollipops for a Mardi Gras party. They are very good and were gone in no time. The first batch I made I refrigerated overnight and they went on the skewers and baked up nicely. The next batch, I did refrigerate for the 30 minutes, and the batter was hard to manage to put on the skewers. I found that if I put the mixture into ovals and baked them before putting them on the skewers, they turned out great. The sauce is awesome, too.

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MADRAY7

	Cooking Level: Expert Home Town: Lockport, New York, USA Living In: Jacksonville, Florida, USA
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Reviewed: Nov. 15, 2007

we changed the recipe--we used pork instead of shrimp meat and it was delicious. It's definetly a keeper and the sauce was perfect.

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Reviewer:

Andrea

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA Living In: Puyallup, Washington, USA
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Shrimp Lollipops with Pineapple Chili Dipping Sauce

Reviewer:

myjo

Reviewer:

MADRAY7

Reviewer:

Andrea