Reviewed: Oct. 29, 2009

I could not find any jerk seasoning, so I also substituted Cajun seasoning. Personally, I really liked this, a very good balance of flavors. My husband however did not like this, as he thought that the flavors masked the flavor of the shrimp too much. (He does tend to like things pretty plain though!)

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Rachel

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Reviewed: Aug. 2, 2009

good taste. I added a lot more of the spice and some chopped jalapeno to make it spicier. I do wish it wasn't so runny, I would love to keep some on the side for dipping the shrimp but it's not quite thick enough.

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PAZZOGARVEY

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Reviewed: Apr. 10, 2009

This is so yummy! I couldn't find jerk seasoning so I used a jerk sauce in place of the seasoning. I'm making them again tonight.

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Juenessa

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Reviewed: Dec. 18, 2008

Absolutely delicious! I didn't have jerk spice so I used cajun and they were so yummy. I marinated the shrimp overnight and the flavor was fabulous.

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Jen

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Reviewed: Oct. 9, 2008

I followed the recipe exactly and the shrimp cooked perfectly (although I think I only grilled them a total of about 4 minutes and they were done). However, I found the shrimp WAY too sweet. Granted, the recipe calls for honey, and the description said tangy and sweet, but it tasted way too sugary for me. I guess I was thinking it would have just a little sweetness like jerk-flavored food. It needed much less honey and more soy sauce or something. I had trouble with the shrimp sticking to the grill, so more than 1 tsp. of oil would help. I won't make this again.

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erdooley

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Reviewed: Aug. 24, 2008

Scrumptious!! Sweet and spicy....and even the Hubster noticed and loved these. Very nice marinade...will definately make again. I did use Caribbean Jerk Seasoning...dont know if there is a difference or not with just plain Jerk Seasoning. Loved these, grilled perfectly. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Jul. 3, 2008

Yum!! Marinated precooked shrimp for 4 hours and cooked them on a grill pan. Smoky for inside cooking (similar to blackening seasoning) but I liked how the marinade on the shrimp caramelized.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Mar. 24, 2008

These were very good. We had them for our Good Friday dinner and I bought large wild pink shrimp at Wegmans that were very easy to peel (they were pre-deveined) and I marinated them for several hours. I put them on bamboo skewers that I had soaked for several hours in water. My husband grilled them until they were done and I served them with pineapple coleslaw. The only thing missing was some sort of light sauce. They were flavorful but I missed having a sauce to dip the shrimp into. I will certainly make again!

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ISLANDGIRLEJFAN

Cooking Level: Expert

Home Town: Ferndale, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 1, 2008

YUMMO! This was great! I followed the recipe, and I added a tad bit of garlic powder. My shrimp only marinated for about 45 minutes and were cooked on a George Foreman. Served on top of Bamati (sp?) rice w/ Hoppin' John as a side dish (it's New Year's Day), this served as a balanced savory, sweet, & spicy dish that was refreshing for the month of January. I can't wait to make this at future BBQs this summer served w/ pineapples on the skewer w/ the shrimp. p.s. This marinade would also be great w/ salmon.

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MSAGGIEAMY

Cooking Level: Expert

Home Town: Crandall, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Jul. 27, 2007

I used cooked jumbo shrimp and it was still to die for! So spicy. I also garnished with cherry tomatoes.

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Christal

Home Town: Hobart, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 23, 2007

I loved this recipe. It had a nice amount of heat. Not too much, just right. I will make this a weekly meal in my house!

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GLINKETTE

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: May 22, 2007

This was good. Very easy. I couldn't find any Jamaican Jerk seasoning so I used one that was called something like Spicy Monterrey Seasoning and it was seriously hot. Next time I think I'll either scale back the seasoning or try harder to find the right kind. Good recipe though, will try again.

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CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Apr. 30, 2007

This recipe was very good not to spicy I only had carribean jerk so thats what I used it was very good thanks for the great idea

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Renee

Cooking Level: Intermediate

Home Town: Venice, Florida, USA

Living In: Punta Gorda, Florida, USA

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Reviewed: Apr. 20, 2007

simple to make yet very tasty

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eleuthera

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Reviewed: Feb. 28, 2007

These were pretty good. There are a couple of other shrimp marinades I like a little better. I used extra spicy grill seasoning instead of the jerk seasoning. I wasn't too sure about the sweet, but it was okay.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 31, 2007

This was delicious and VERY easy to do. I can quickly put shrimp into a marinade when I get home from work and an hour later stick them on the grill. Lots of flavor, yet mild enough for kids to enjoy as well.

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LCRYDERMAN

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Reviewed: Jan. 3, 2007

Mine didn't turn out with a ton of flavor? I think it needed more jerk marinade.

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thisfatguy

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Reviewed: Oct. 4, 2006

I'm sure if I had taken the time to read the recipe properly and removed the shells from the shrimp, they would have had a lot more flavor. As it is, I marinaded them for 24 hours, but they weren't nearly as spicy nor flavorful as I expected. Anyway, I'll give the recipe the benefit of the doubt, and give it 4 stars. Thanks.

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 7, 2006

Very easy and quick to put together. The honey gives it a nice flavor with a little zing! I would make these again!

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LITTLEBEAR03

Cooking Level: Intermediate

Living In: Southington, Connecticut, USA

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Reviewed: Jul. 30, 2006

We had this for supper last night and it was just as good as what we've eaten in Jamaican restaurants. We'll have this again. The only thing I did differently was I used metal skewers instead of wooden. Thanks for sharing a great recipe.

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