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A lovely shrimp recipe that begs you to use the marinade and grill your shrimp as often as you can. The only small change was not using white wine, but traded this off with white champagne vinegar. The cayenne pepper is a must for the spicy kick, so be sure not to miss this. The little shrimp looked beautiful marinading and whistling through the day. I used the grill, and grilled them with 2 minutes a side. No more, cause they will burn faster then a match at a hay convention. Made for *August Kitchen Special* and *New Kid on the Block* August 2009

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Andi of Longmeadow Farm August 04, 2009
My Favorite Grilled Shrimp