Reviewed: Jun. 19, 2011

very nice flavor of basil with shrimp. easy toput together in mere minutes and marinade is easily adjustable. I did not use all of the 1/4 cup butter. I used tons of fresh basil, lemon juice, garlic cloves and grey poupon mustard. I thnk next time I will cut back on teh amount of mustard however so it will be more subtle among all other flavors in this dish. The marinating and cooking time is approximate. I served this over mushroom rice pilaf.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jun. 12, 2011

Five stars with the same modifications others made: reduced the Dijon mustard by half and marinated for about 20 minutes (just long enough for the coals to heat up on the grill). Oh this was restaurant quality and definitely will make again this summer!

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Reviewer:

HisPixie

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 24, 2011

I made this along with another shrimp recipe. I liked this one better but bf liked the other. I did use dry basil bec thats all I had but other than that kept the same. It was pretty good.

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Reviewer:

SlowCookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: May 21, 2011

Excellent!

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Reviewer:

nancymcla

Reviewed: May 20, 2011

Yummmm! I halved the mustard and only marinated for 20 min, as recommended, and also doubled the garlic. Perfect! I served it with corn on the cob and the Orzo with Parmesan and Basil from this site. . . very nice, light summer meal:)

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Reviewer:

kchris

Reviewed: May 14, 2011

This was by far the best shrimp I have ever eaten. The only change I made was to cut the amount of mustard in half. Thanks for sharing.

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Reviewer:

YOURDESTONIE

Cooking Level: Intermediate

Living In: Swannanoa, North Carolina, USA

Reviewed: May 9, 2011

When my hubby says "wow!" It's a keeper

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Reviewer:

Mrs. Erin

Reviewed: Apr. 13, 2011

Fine, nothing special to me. I couldn't really taste my basil over the lemon and butter. Probably won't make again.

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Reviewer:

InvisiblePickles

Reviewed: Mar. 29, 2011

Great flavor! For a twist, I marinate in a casserole dish, throw some canned tomatoes on top, and bake in the oven at 350 for 15-20 minutes. A nice, easy base to toss with pasta or rice.

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Reviewer:

jen

Reviewed: Mar. 26, 2011

The recipe was great. i didnt have dijon mustard, so to avoid it tasting only salty and sour, i added 3tbs brown sugar. i also mixed between fresh sweet basil leaves and dried basil. the prawns were nicely glazed due to the sugar and it have an awesome balance of sweet, sour and salty. simply delicious!

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4 users found this review helpful