Grilled Shrimp with Garlic-Red Chile-Thyme Marinade

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Maybe I have high standards for Bobby Flay, but this recipe needed more flavor... The peppers and garlic mixture provide a great coating -- the shrimp come out looking fiery red, which is great, but I think they raise expectations, like they'll be so incredibly tasty. They are tasty, but not incredibly

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I served these up a a dinner party recently and EVERYONE raved about them. They are messy to eat but literally "finger lickin' good". I was pleasantly surprised how well the fresh tyme melded with the chilis. Some of my guest where a little worried about the heat, but the Chilis Bobby uses here are all pretty mild so the spicy level is low. I perfer more heat and will probably try this recipe next time with some dried chipotles. This recipe is keeper. Great job Bobby!

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I need an idea: to buy all these chilis I would have to buy several bags of many dried peppers. Only to use one or two of each kind. Not normally a problem but I'm moving soon and want less stuff rather than more in my kitchen for now. Do you all think Chipotle and ancho only would work adequately? Thanks!

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I totally LOVED this recipe!! I don't know why he called for a blender, a food processor works much better.
I used large shrimp..12 to a pound and it was delectable. I did not leave the shells on and was worried that the marinade would burn, but was pleasantly surprised how well they grilled.

They truly are addictive!

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Left the shells on the shrimp and grilled them a little longer than recipe called for. (The first grilled batch were a bit underdone. They were amazing, everyone raved about the sauce and we couldn't stop eating them!

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These are hands down the best shrimp EVER!I saw the show when it 1st came on, and together with the ginger shrimp recipe from the same episode, they are my go to recipes for shrimp.I live in coastal SC and we have great fresh shrimp- in season I go to the docks and get several pounds and invite people over.This is always the dinner I make for people the 1st time I have them over for dinner.It makes for a very relaxed meal-you have to eat with your fingers to peel the shrimp-I always use shrimp in the shell.I have found that they will slightly carmelize in the shell- and yes, the shell may stick, but they are so darn good, it does not matter!Company loves these shrimp!We sit out on the deck and eat for 2 hours.Buy more shrimp than you think because they are addictive.I once bought 4 lbs(thinking there would be leftovers for 4 people- one guest ate nearly 2 lbs!We laughed with him- he said they were so good, he could not stop!

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Had a almost chinese like taste/smell to it. It was great, we made the mistake of having it with a flavored couscous which took away from the flavor of the shrimp.

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ABSOLUTELY MARVELOUS. WE DID NOT HAVE THE ANCHO, BUT SUBSTITUTED CHILE CARIBE AND IT WAS GREAT!

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This was not very good. There was almost no flavor to it, although I did not put much salt in it; which is obviously needed. The flavor was very bland, you need to spice it up a bit to give it some taste. It looks beautiful though once grilled!

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This was so easy and so good!! I made 2 lbs as an appetizer and it was gone in minutes. I've made the recipe 3 times and now I'm experimenting with different pepper combinations.