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This was very simple to make and tastey as well. I also used the sauce recipe with Mahimahi as well. It is a keeper.

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Auroracooks February 27, 2004

This was very good. I scaled things back to only feed 2 people, however I made a lot of the sauce. I cooked the shrimp a minute or 2, took them out, let the wine reduce, then tossed everything with some thin spaghetti & fresh basil. This will definately be made in our house again. Hubby ate everything on his plate, and that is always a good sign. Thanks so much for posting the recipe.

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TexasKelly October 08, 2009

This was delicious and so easy. Because I used frozen shrimp there was quite a bit of liquid in the pan so I removed the shrimp with a slotted spoon when pink and continued to reduce the sauce. I returned the shrimp to the pan and sprinkled with parsley. I served with linguine and parmesan cheese as well as lemon wedge. Thank you for this great recipe!

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GrandmaKitty September 18, 2007

To make this even more "California" I substitute cilantro for the parsley, add in 1/2 a chopped avocado and 1 chopped chipotle, then serve it over roasted spaghetti squash. I've also done this with 1/2 shrimpand 1/2 bay scallops, yummy!!

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Hungry Bartender September 23, 2010

Wonderful recipe. I increased everything! The sauce is lemony and garlicky and buttery so you can't go wrong there. I zested the lemon and put that in too. Served this over angel hair pasta, topped with Parmesan cheese. Everyone loved it!

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vrvrvr July 20, 2009

Hi Dancer, Thankyou for posting this great recipe. I added a sprinkle of Old Bay seasoning to the recipe and it turned out great.

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Chef Stevo September 04, 2006
California Scampi