Reviewed: Aug. 1, 2006

This was pretty good. There were a few things we would change about it- there was not much of a ginger flavor. Overall, it was pretty good. I served it with a lemon-ginger rice that I concocted, and it was a pretty good match! I'll make it again, with more ginger.

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5 users found this review helpful

Reviewer:

Alicia S.

Cooking Level: Intermediate

Reviewed: Jul. 20, 2006

Good shrimp and easy recipe, but I agree with the others than the lemon or ginger don't really stand out as flavors so if that is what you are expecting you may be disappointed.

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4 users found this review helpful

Reviewer:

nicolep91

Cooking Level: Expert

Reviewed: Jul. 15, 2006

yum yum and more yum!! the only thing that i would change about this recipe is depending on how strong your garlic is and how much you like the odour.. I would cut that to 1 clove. After the marinating the flavours are right in those prawns. Great left overs if you can keep from eating them all!!

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4 users found this review helpful

Reviewer:

LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

Reviewed: Jul. 7, 2006

One of the best shimp marinades I've had. I left it on overnight.

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4 users found this review helpful

Reviewer:

RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

Reviewed: Jun. 27, 2006

These are absolutely wonderful. I didn't change a thing in the recipe. I've already made them twice this week! The first time I cooked these, I cooked them on the grill. The second time, I cooked them on the george foreman - and they came out just as good! I also tried the marinade on asparagus - they were wonderful! I am going to try the marinade on chicken and salmon at a later date. I imagine those will be heavenly too!

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16 users found this review helpful

Reviewer:

grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

Living In: Dallas, Texas, USA

Reviewed: Jun. 19, 2006

These were wonderful! Made recipe as is and dipped them in Tobasco chipolte sauce. That and a frozen margarita on a hot summer day......doesn't get much better than that. Can't wait to make these again!

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9 users found this review helpful

Reviewer:

BRIDGETF

Cooking Level: Intermediate

Living In: Long Branch, New Jersey, USA

Reviewed: Jun. 16, 2006

Yummy

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3 users found this review helpful

Reviewer:

LESLEYfromWI

Reviewed: May 31, 2006

Yum!! Did recipe as is and turned out great. Not a big ginger fan however, this had just the right amount. Just added it to my recipe box as a keeper.

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3 users found this review helpful

Reviewer:

MIDOW

Cooking Level: Expert

Home Town: Powell River, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Apr. 10, 2006

Excellent recipe. I used garlic salt instead and it tasted very, very good. Make sure to soak the skewers prior to grilling so they don't light on fire. Wonderful dish - a big hit!

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2 users found this review helpful

Reviewer:

Bruinlombard

Reviewed: Mar. 29, 2006

First off, I cut the recipe in half as I only had 1 1/2 lbs. of 16/20 size shrimp. Not quite sure why this was titled Lemon Ginger Shrimp as neither flavor stood out. Instead this marinade was a GREAT fusion of flavors. The best I've tried in a very long time! Instead of skewering them, I grilled the shrimp in a Brookstone Quick Release BBQ Skillet ...This is a shallow, nonstick grilling skillet with plenty of small holes to let that great grilled flavor through! To me, the ingredients really said 'green onion/scallion' and not regular onion so that's what I used. I marinated the shrimp for 5 hours. Our family's only problem was that there wasn't nearly enough of them, and there were only 3 of us for dinner! Absolutely outstanding flavor with that hint of grilled smokiness to them. Can't wait to make it again!

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33 users found this review helpful