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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Tami

Cooking Level: Intermediate

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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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Caroline C

Cooking Level: Expert

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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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McDee

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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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Sally

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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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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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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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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DECAR48

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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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Lisa Puma

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Northport, Alabama, USA

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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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kehn

Cooking Level: Expert

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Reviewed: May 18, 2007

Very easy and great recipe! Living in Florida, I'm always looking for something different to do with shrimp. I first made these for a party about 3 years ago, and I'd say I've been asked to bring this shrimp to gatherings at least 10 times since then...especially nice because it's a "make-ahead" appetizer and can be done even up to 2 days before serving. Thanks for submitting it, it's a winner.

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Nicolette

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Reviewed: Mar. 8, 2007

Good summery dish.

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TEETIMEVAL

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Reviewed: Dec. 27, 2006

Just a wonderful recipe. It's a great way to defrost frozen cleaned jumbo shrimps. I pour the mixture over the shrimp in a gallon size zipper bag. Put in the fridge overnight. Take out the fridge at least 15 minutes before serving. Very good on lettuce with cocktail sauce.

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MissPolly

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Dec. 23, 2005

Outstanding. Making it again tonight. I did not have regular hot sauce so I substituted some sauce I purchased from Grand Cayman on our last cruise. YUM.

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Pinderella

Home Town: Clearwater, Florida, USA

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Reviewed: Dec. 9, 2005

This was very good and simple to prepare the night before for either a lunch salad or a nice appetizer. I didn't have celery seed so I used celery salt instead and didn't add the extra salt the recipe called for.

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Lucie

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Reviewed: Sep. 3, 2003

I was looking for a quick and easy dish to take to a patio party, and this was it! They were gone in minutes! I used a combination of rice vinegar and red wine vinegar, and added a few more dashes of Tabasco sauce the next day after tasting. I also left the onions in slices to marinate, then removed them before serving so the aroma wouldn't knock everyone over. Great appetizer/party recipe - thanks Sara!

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