Shrimp Marinated in Lemon

From: Hey Jude

On Apr 5, 2008

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!

From: Chef #645759

On Nov 20, 2007

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.

From: Miss Annie

On Feb 3, 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.

From: Cathy in Vancouver

On Aug 2, 2004

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.