By ratherbeswimmin' on June 03, 2002
Photo by Lavender Lynn
Photo by Lavender Lynn
"Prep time includes marinating time."
Serving Size: 1 (201 g)
Servings Per Recipe: 6
"This was our lunch today. This was sooooo good. The combination of flavors in the marinade was excellent. Big thumbs up from my family."
"I'm not one of those who gives their Barbeque to The Salvation Army the day after the Labor Day weekend. So what better way to celebrate a dank and drizzly Winter Solstice than to light off the grill. This Grilled Shrimp was nominated.(It had a short cooking time.I like to grill but there is no sense standing in the rain any longer than necessary.)I used 16-18 count. I find them to be more flavorful than the really large shrimp. I placed all of the marinade in a large Zip-lock bag and shook it to mix. I added the shrimp and carefully turned the bag over several times. (I didn't want to damage these beauties.) I put the bag in the fridge and set the timer for 30 minutes. Every half hour I would gently turn the bag over several times. My lunch guest begged of at the last minute. I decided to save the shrimp cooked and cold rather than take a chance on keeping them raw. They were WONDERFUL, hot for lunch. I over ate. The leftovers I bagged and stowed in the fridge. I had them for dinner cold and they were as good cold as the were hot. This one is most definitely on the list to be repeated often. Thanx"
"I made this recipe for company last night and it was awesome!! Used balsamic vinegar and the flavour was great! Plan to make it again next weekend."
"Great stuff! I used this on prawns and I used Thai basil. The marinade worked well with the sweet flavor of the prawns."
"WOW!! This was so easy and turned out some of the best grilled shrimp I have every eaten. The marinade was delicious. The basil and garlic are real stand-outs. My husband did the grilling. We will double the recipe next time. Couldn't stop eating these. Thanks."
"The marinade contains so many of my favorite ingredients--basil, garlic, worcestershire, and hot sauce-- so I had to try these. Definitely a winner. The marinade gave a great zesty flavor. Couldn't believe how easy this was. Thanks Nurse Di for another super recipe."
"3 out of 4 of us raved about these shrimp. I had to use dried basil (fresh wasn't available to me) and just a bit of garlic powder (the picky one doesn't like garlic). I am more than sure these would be tastier using fresh but I adjusted the recipe to suit the picky one, and go figure, he's the one that didn't like the shrimp at all. That's ok, he is out-voted! That just left more for the 3 of us that loved this recipe! Thank you very much for this keeper!"
"I found this bland. I am not sure how or why but I didn't enjoy."
"I loved this, and I don't even like shrimp! My only suggestion is to make sure the shrimp is completely unfrozen. (That may be a duuuuuh to someof you, but I'm new to this cooking thing!). My shrimp was a little frozen still which made the marinade runny, which made it difficult to stay on the shrimp!"
"this is an amazing recipe. It is easy to make and it is healthy to eat. i made it for DD2 and she is a Culinary School graduate and cooks at the Four Seasons Hotel, she loved it. thanks for posting this great recipe."
"Great shrimp! I halved the recipe for just my husband and myself and used just 1/4 C. of the olive oil, which seemed to be the perfect amount. I used red wine vinegar, which gave the shrimp a nice twang, and dried basil from last year's garden. Marinated for about 3 hours then grilled to perfection. We loved these and they're SO quick and easy. I'll be doing this one all summer! Thanks for the recipe :)"
"I like to prep early in the morning for the evening meal on the weekends... I picked up a bunch of shrimp from my local farmer's market in the a.m., prepped and then marinated for several hours. Unbelievable! The flavor was perfect! I used a very small varietal of basil from my garden and the tiny leaves were particularly well suited to this application. As others have already stated, the shrimp are delicious hot off of the grill, the next day cold on a salad AND particularly tasty addition to a reheat (heated the soup then floated the cold shrimp into it while it stood off of the heat) of recipe #102564, Eggplant Parmigiana soup! Try it, you won;t be disappointed!"
"Excellent flavor. Will definitely be making this again!"
"I over cooked these so they ended up chewy (still getting used to the new grill) but the flavor was very nice. Not spectacular but the recipe was quick, easy and yummy. This may become our 'workhorse' grilled shrimp recipe. Thanks."
"The best! With no hot sauce available I crushed a dried chille pepper in the marinade."
"I love shrimp, but the grill taste was way to over powering. next time we will make it on the stove top."
"Fantastic! I took another reviewers advice and used 1/2 cup oil andyour recipe amount of everything else (because we like things very flavorful.) Added a bit of salt, pepper and lemon juice to the marinade. The shrimp were so big we just put them right on the grill. Served with fresh sauteed sweet corn and an avocado salad - a perfect summer meal. Thank you!!!"
"These are great tasting shrimp that will be eaten often throughout the summer here. Can't wait to try them on company!"