Reviewed: Nov. 29, 2009

Maybe it's common sense, but how this recipie turns out is largely based on the quality of the shriimp and scallops that you buy. I had fresh, good shrimp, but the scallops were of the grocery store, bagged and frozen variety. This one was good, but we prefer Ron's Grilled Shrimp, another allrecipes selection.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 18, 2009

I am not a big Scallop lover but this was really good I would make it again for sure

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Toneya

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Reviewed: Nov. 11, 2009

Excellent! My new favorite for shrimp and scallops...and it's so simple. Thanks!

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gigahert

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Reviewed: Oct. 23, 2009

The marinade is fantastic. I agree with the other reviewers - this marinade is best on the shrimp. I love scallops but they do not do the marinade justice. When I use this recipe in the future it will be for shrimp only.

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ChrisL

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Reviewed: Oct. 22, 2009

I don't like scallops so I just used shrimp. Delicious marinade flavor! I will definately use this again!

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Chelsie

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Reviewed: Oct. 20, 2009

Followed the recipe with the exception of two things: 1. used no scallops and 2. added a bit of balsamic vinegar. This shrimp was DELICIOUS...will definitely keep this in the rotation!

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TexasStyle

Cooking Level: Intermediate

Home Town: El Dorado, Arkansas, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 16, 2009

Excellent recipe. After a couple of bites I was expecting more flavor, but after a few more, I realized the marinade did not over-power the flavor of the shrimp. Great combination of flavors. In summary, used minced garlic, added some cayenne pepper, doubled the marinade to have extra to baste. Eliminated scallops as I only had shrimp in the freezer. Also, major blow to grilling. Had no gas so I broiled in oven. 5 minutes on one side, 4 minutes after flipping and basting. I think grilling will work best. Will definitely try again. Many times. Thank you for a great recipe.

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G. Paul

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Aug. 14, 2009

Instead of grilling on skewers, I placed the shrimp in a foil tent and sealed in the flavour before grilling for approximately 10 minutes. There was no risk of it drying out this way. Very nice marinade.

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ChefAl

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Reviewed: Aug. 9, 2009

I was really looking forward to this recipe. Unfortunately, the flavor combination was not a good one for myself or my husband. The lemon juice was overwhelming and the overall taste was very unpalatable. Thanks for posting but not a hit at our house.

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bonkers

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Reviewed: Aug. 9, 2009

This was VERY good! I agree with others that the scallops don't take up the flavor as well as the shrimp. I made a couple of modifications -- I had made a garlic spread recipe (listed on this site) last week (garlic, onion, parsley, butter, and cream cheese) and had some left over. I cut back the butter and omitted the garlic in this recipe, and supplemented with the garlic spread instead. I did put in a splash of soy sauce also as another reviewer suggested. It made an excellent marinade!! In anticipation of the scallops not taking the marinade flavor as well, I wrapped the scallops in bacon (partially cooked prior to wrapping around the scallops). Since it was 100+ degrees yesterday, I opted not to grill and broiled them instead. It gave me a great-tasting supper!. I plan to do the same with just some shrimp next weekend for a family get-together! Thanks for the recipe and the suggestions!

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Patty2007

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 8, 2009

I did not have any scallops. I probably let the shrimp marinate in the fridge for 2 hours. Had I left them on the grill as long as the recipe said, it would have been too long, they were starting to get tough. I thought the flavor was ok. My husband thought they were delicious.

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grace

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Reviewed: Jul. 28, 2009

This was fantastic! I made the sauce just like the recipe says but I didn't have time to marinade it. I also didn't use scallops because I didn't have any on hand. I basted the shrimp prior to putting on the grill, let them sit for 5 mins, put them on the grill and basted each side after flipping once. They turned out WONDERFUL!!! We didn't even make it to the dinner table without eating a few on the way. :)

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rbmisa4031

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Reviewed: Jul. 12, 2009

i have always just cooked the shrimp and dipped it in lemon butter. everyone in my family loved it that way. i tried this recipe but skipped the scallops because of the other reviews. it is the best shrimp recipe i have ever tried. tonight i am making it again. i told my grandson that i would just make it in the broiler because we were out of charcoal and didn't want to go out again today. he walked half a mile to a convenience store to get charcoal because he liked it so much the first time. that's saying a lot for a lazy teenager. i am trying the scallops tonight but i am threading them on separate skewers as one person suggested just in case.

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dona moyer

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Reviewed: Jul. 12, 2009

I tried this recipe because I am starting a new diet of lean meats and fish and am looking for new ways to find flavor without the fat. I liked the ease and speed of the recipe and thought it was delicious. I do suggest threading the scallops snd shrimp on separate skewers as, in my case, the shrimp cooked a lot faster than my big fat scallops. it is hard to predict how long different foods will take to get done and that way you don't undercook or overcook one of the items.

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Lisa

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Reviewed: Jul. 6, 2009

Made this recipe with just the scallops (no shrimp). Followed it precisely except I let them marinate for 2-3 hours. Unlike some other reviewers, I thought the scallops held the marinade flavor pretty well.

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RMT

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Reviewed: Jun. 29, 2009

The flavor was great. Next time I will make sure that I use Jumbo Shrimps and grill it on screwers like suggested. (I totally forgot the screwers and had to pan fry on a grill frying pan...not the same!)

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Carey

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Reviewed: Jun. 25, 2009

Yummers!! I went with everyone's suggestions and just did shrimp. We have a small grill, so instead of skewers I have a "grill safe" pan with high edging on it, so after I let the shrimp soak, I threw it in there, and pored a little bit of extra marinade on bottom of pan, and 7 minutes later, my husband thought I was the worlds best cook and wife!!

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terrajo21

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Reviewed: Jun. 11, 2009

I had to cook this a little different since 1. I didn't have scallops and 2. it was raining so I couldn't grill...thank you hurricane season. For those who don't have a grill or Mother Nature is raining on your parade, I cooked the shrimp, after marinating for an hour, in a skillet with the marinade. I also boiled some pasta for a few minutes and transferred the pasta (before it was all the way cooked) to the shrimp and marinade to finish cooking. When you do this, the pasta takes on the flavor of the marinade. This was a wonderful dish but not as "tangy" as my family likes it. Next time I'll substitute the paprika for red pepper flakes and I'd love to try grilling it with some scallops.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Jun. 10, 2009

We really enjoyed this! Since people said the scallops didn't hold the flavor well, we added garlic salt, pepper and Tony Cachere's. We then continued basting the shrimp and scallops on the grill (with freshly made marinade). It was super yummy.

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