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My husband and I loved the shrimp prepared this way. I was a little worried that the refrigerated, marinating shrimp would have a 'solidified' aura around them because of the melted butter, but the butter and olive oil kind of meld together and the butter doesn't re-solidify. We had these over a baby lettuce salad lightly dressed with a vinaigrette dressing, along with some crusty Italian bread. It was a lovely, light dinner that will be repeated. Thanks Gingerbear!

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Hey Jude April 05, 2008

This dish was a huge hit at a recent dinner party we held at our home. You can't go wrong with this one, especially since we did not need to keep it warm for the guests. I backed off the lemon rind slightly last time...recommend following the full recipe.

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T Dub November 20, 2007

This was wonderful. The marinade adds great flavors to the shrimp--the freshness of the lemon and saltiness of the capers blend perfectly with the mustard and garlic.

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iris5555 June 14, 2007

This was so incredibly easy! Cathy, what a great idea to use as shish kabobs! Will try that next time. I love the flavor and simplicity of this recipe. I made mine to put on top of angel hair pasta. Thank you SO much for sharing. I will use again! LA :-)

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L.A. Stewart - way upstate N.Y. April 11, 2005

wonderful recipe delicious ty

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aaroncummings February 09, 2005

This is a fabulous recipe. The lemon, Dijon mustard is a perfect combination, but the addition of the tangy capers was superb!! We thought this was perfect just as written. Served the shrimp over a lovely green salad for a gourmet meal. Thanks, Secret for sharing this unique recipe.

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Miss Annie February 03, 2005

This was an absolutely fantastic recipe. I used it as a marinade for prawn shish kabobs. I added an extra garlic clove because we like garlic. Marinated all in a large ziploc, skewered them and barbecued. The smell, texture and taste was wonderful.

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Cathy in Vancouver August 02, 2004
Shrimp Marinated in Lemon