Reviewed: Jul. 10, 2011

I like the addional note that was added about the reaction of aluminum and vinegar . Not a lot of novice cooks would know this. Great Add !!

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Reviewer:

jimbo_7877

Cooking Level: Expert

Reviewed: Nov. 14, 2010

Extremely easy and good - depending on the crowd, you may want to leave the onions chopped rather on the large side so that those who aren't fans can avoid them more easily. (Not a problem for those of us who like them, though, as the marinade really flavors them well.) ALSO: the leftovers are excellent on salad, the marinade is a essentially a vinaigrette dressing on its own...

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Reviewer:

Nicki1967

Cooking Level: Intermediate

Living In: Apopka, Florida, USA

Reviewed: Mar. 26, 2009

This was easy, but not very good, unless you like your shrimp to taste like vinegar & smell like onion! I won't make it again

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Reviewer:

Tami

Cooking Level: Intermediate

Reviewed: Aug. 15, 2008

This was ok, not as much flavor as I hoped. I made it with a combination of white balsamic and apple cider vinegars. I wouldn't make this again. Thanks anyway.

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5 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 19, 2008

I used this as a marinade for peeled raw shrimp and everyone LOVED it. I marinated it overnight in the fridge and cooked the shrimp skewered on the grill. Excellent!! I am thinking of trying this as a chicken marinade as well.

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Reviewer:

McDee

Reviewed: Sep. 16, 2007

This was easy and delicious. Like another reviewer, I left the onions in slices and removed them before serving. I did also add green onions and the juice of one lemon. Served over ice with cocktail sauce. (Also, I forgot and bought shrimp with tails ON...worked great)

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4 users found this review helpful

Reviewer:

Sally

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Reviewed: Aug. 18, 2007

I made this like it says, but used balsamic vinegar instead to punch it up some and then I took half of the shrimp and added pineapple juice. I got rave reviews! thanks

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Reviewer:

MSBHAVENOKIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Fort Dodge, Iowa, USA

Reviewed: Jul. 31, 2007

I followed this recipe exactly as stated. If you like your onion to totally overpower the shrimp this is for you, I guess. Otherwise it was very bland. Maybe I didn't use the right kind of hot sauce because this was not hot at all. Out of the 1 1/2 lbs of shrimp called for in the recipe, I had just shy of 1 lb left after my guests left. Guess that tells you what they thought of it also, huh? I'll stick to Chipolte Shrimp or Rebel Angels from this site, thank you!!!

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Reviewer:

DECAR48

Reviewed: Jul. 22, 2007

I had something similar to this at a recent wedding, so I was very excited to try this. I used the basic recipe, but I can never leave anything alone. I taste-tested a shrimp about halfway through the marinating time, and it seemed to need a little zip, so I added the juice of one lemon, some chopped green onions, and a couple of dashes of cayenne pepper (we like spicy). Perfect! This is great as an appetizer, or as a main course on these hot, steamy days. My husband liked it so much he asked me to make it when his family comes to visit next month!

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Reviewer:

Lisa Puma

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Brentwood, Tennessee, USA

Reviewed: Jul. 12, 2007

Really good appetizer-very easy to make-It only marinated for about 5 hours but had a good flavor-I used Tiger sauce(a Louisiana product) for the hot sauce and think I'll add more than the 2 tsp next time.

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6 users found this review helpful