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Showing 1-3 of 3
on April 03, 2013
Wow! This is awesome! I made this as directed but halved the recipe. I was a little surprised how much marinade there was and how thin it was but it was delicious. I know that this is not very Mexican, lol, but I used some French bread to sop up the marinade. Hey - tortillas and chips won't soak it up, right? Thanks barberbabe for a true keeper here. Made for Spring PAC 2013.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By CHEF GRPA
on April 03, 2013
Back in 2007, down in Nashville, Tn. is a Mexican restraunt, that had a shrimp cocktarl like this, but I didn't think it is Mexican. I did not care it is or not. It is a very AMAZING Marinade!! THANK YOU for Posting IT here. A keeper to have. I've will added this to my recipe book "AS IS" and with my additions TOO. I have two way to do it!! THANK YOU!! I can do the happy food dance!! NOW !! I can't leave anything alone! THANK YOU!! ALWAYS READ THE RECIPE IN FULL BEFORE YOU START, then read the reviews. I can do the happy food dance!! NOW !! You get good Tips and Hints or two, to Note there. There are some great chefs here on Zaar, and she's going to be one of the best to come on!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 27, 2009
Serving Size: 1 (141 g)
Servings Per Recipe: 4