Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic

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I'm a little surprised by all of the 5 ratings. This recipe is ok but nothing special. I had the same problem as another poster in that my sauce turned to paste in the food processor. A quick zap in the microwave fixed that. Bottom line, it's easy to make but taste-wise, just ok. I won't bother with making it again.

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The flavor in this sauce is really nice on shrimp! Not too much intense flavor so the shrimp could still shine through. I was surprised by the butter in the recipe but it works! I don't know if I did something wrong...maybe ran it through the food processor to long but it turned out very thick....kind of like pudding. So I added some chicken stock that I had just made (it had a very mild flavor and that made it the perfect consistency. About 1/4 C did the trick. I had extra b/c my shrimp were small so I have frozen it in a sealed freezer baggy.

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This was delicious. I didn't measure anything precisely and probably added about half the oil and butter. I also didn't have any soy so I used ponzu sauce which is mostly soy. Perfect balance of sweet, savory, and freshness. I was afraid the ginger was going to be overwhelming but it was just right.

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If I could give this a minus 10 stars I would. I made this recipe exactly the way it said and after one bite, my husband and I spit it out. It was disgusting. I took all these reviews as gospel but now I'm wondering who rights them. How could anybody think this was a delicious dish and give it 5 stars? Perfectly good jumbo shrimp had to be thrown out. My husband loved Bobby Flay but now he's wondering what's going on.

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This was a big hit in my house. I used a combo of snapper & shrimp, marinated in the mystery ingredients before grilling and then plated and added a big dollop of the butter sauce to melt over everything. I added a tad more honey & chopped cilantro to the butter sauce. Will definitely will make again.

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Huge Hit! The only thing I did different was to cook the left over sauce in a pan till it simmered a bit then put it in a bowl and allowed guests to brush the shrimp at the table if they wanted to. Great flavors!!

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I don't understand the use of butter in this recipe. When I put the shrimp on the grill the butter immediately dripped onto the coals and created a huge cloud of smoke. The result was a nice smoky flavor on the shrimp but, it completely covered the flavor of all of the other ingredients. We enjoyed the shrimp but, it would have been just as good if I had only coated them with butter.
Incidentally, I followed the recipe and I have 1/4 cup of canola oil and 1 teaspoon of soy sauce left over.

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If it were possible to give this recipe more stars I would. This recipe is one of the best shrimp recipes I have ever had, much less made at home. The flavor of the sauce is as good as anything you'd get in a high end restaurant. I was compelled to make this after reading the stellar reviews. I noticed the reviews were more than "this was good". The reviews raved and now I know why.

DO -
Use shelled shrimp but leave the tails on
Marinate the shrimp for 15 minutes right before grilling
Reserve a little sauce to baste with while grilling then cook remaining sauce until just boiling
Serve with pasta (Angel Hair is fantastic but spaghetti would be fine
Top pasta with Shrimp and pour sauce over all of it!

My mouth is watering...how about yours! E-N-J-O-Y!!!!!

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Omg!!! I love the recipes!!!

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Delicious flavor. I used peeled shrimp, which made it easier to eat. The recipe makes enough for 3 pounds of shrimp, so I have extra sauce in the freezer. The flavor was pretty mild. I think it requires some marination time, sans lime juice. Add the lime juice at the last minute, or it will cook the shrimp., Also, soft butter will not blend into the other ingredients. It needs to be melted, then cooled (not chilled. Well worth making, with a few adjustments. Has anyone figured out what we're supposed to do with the extra 1/4 cup of canola oil? For those wondering what the green stuff is, I assume that it's finely chopped parsley, as garnish. I think that finely chopped cilantro would be the bomb.