I have made this several times now. The first time was just exactly as written and it was fantastic. The last time I used half butter and half olive oil and doubled the garlic, Very very good. Thanks for the recipe!
Easy and delicious. The only change I made was to double the garlic. Wow!! We made pigs of ourselves over this one. Very spicy and tangy. No left-overs to worry about either. Thanks Nurse Di.
Festivity is the calling card of this dish! Bursting with lemon and garlic, the sauce is amazing! Spicy, incredibly messy and buttery, what a FUN recipe! The sauce clings to the shrimp and has a decided "cajun" flavor. We did add just a bit more garlic and a splash of Tobasco and we served with bread for dipping as you suggested. Every bite was a delight! Simply outstanding, a new family favorite and one of the best recipes I have made. I highly recommend this as "party" food! Serve with ice cold beer and your guests may never leave! Thanks a bunch for this one, NurseDi!
Great shrimp, NurseDi!! So simple to prepare with great tasting results! I decreased the amount of shrimp by half as it was to serve just my husband and myself, however I made the entire amount of sauce after reading the previous reviews and saw how wonderful it was! I'm glad I did too, because it was great for dipping the French Bread! We dining highly this evening and we thank you for it! This recipe will become a favorite around this house and will be prepared often!!
Great shrimp and easy, easy, easy! I halved the recipe; it was just for my husband and I. However, forgot to half the garlic--good thing--t'was just perfect!! My husband, who doesn't get too excited about anything, commented that it was "really good." I'll definitely take this recipe with us to Florida this winter where we get lots of shrimp and share it with many other shrimp lovers. Thank you so much!!
Quick, easy and delicious....the combo that always rates 5 *s from me. I halved the recipe and used what I had on hand, which was peeled and deveined shrimp. I cut down the cooking time to 17 minutes as the peeled shrimp need a bit less time. We had this with salad and crusty bread for a very enjoyable meal. Thanks Di, my husband and I had a nice dinner tonight :)
This is one excellant shrimp dish. I also reduced the butter by half, and added 1/2 a cup of olive oil, and then I doubled the garlic as well. This is a fantastic dish that is really easy to put together. We also had garlic bread on the side, which is a must to sop up the wonderful sauce. Thanks for a real keeper!
This shrimp is the BEST!! Spicy, buttery, and a kickin' lemon-garlic flavor. You have to serve this with hot French bread to sop up the sauce with. Cold beer is a must, too. We ate until we almost burst. Hats off to you, Nurse Di.
Prepared these this past weekend. So Yummy ! Yummy! Yummy! The sauce was so tasty for dipping our crusty rolls into. I think (for my personal preference) I shall peel shrimp, leaving tails on, the next time I prepare this 2Di4 recipe ! Thanks Nurse Di for sharing !
Great shrimp! Lots and lots of wonderful flavor in the sauce. We doubled the garlic and used white worcestershire sauce. Also, I peeled and cleaned the shrimp first because the kids here would have made such a mess if I let them peel:)