Spicy Toasted Garlic Aioli Shrimp

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I'm very displeased with this recipe! You guys need to test these out before you post them. I want my money back for the two pounds of shrimp and all the olive oil that was thrown away on this meal. I usually serve my food with pride, but this time there was nothing to be proud of. I hope nobody makes the same mistake I did when I made this recipe. It makes me not want to try anything new from this site. P.S. They made me add that 1 star to post this.

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This is definitely a different way to serve shrimp. It was okay, but I would not make it again. I cut the aioli recipe in half and even reduced the amount of both olive and vegetable oil but I still thought it was too oily tasting. There is a good flavor but all the oil masks it. Not planning on keeping this recipe.

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This was good, and easy to make, but next time I might use less garlic. Also, you can easily cut the amount of aioli in half or double the amount of shrimp you serve with it. My dinner party guests ate less than half of the aioli made.

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I've made many rec. from this site, and I hate to complain, but this one is by far the worst! I followed this step-by-step. The oil seperated, very oily, extremely salty. We threw 1 1/2 pounds of shrimp out, just couldn't eat it. Well it's late, so I guess it will be pizza tonihht!

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This recipe is easy to fix and one of the best tasting recipes I have in my 37 year-old file of "keeper" dishes! The smell of sizzling garlic brings everyone into the kitchen with that all too familiar question, "When will it be ready"? I serve the Spicy Toasted Garlic Aioli Shrimp over a bed of warm, olive oil sprinkled linguine; mmmmm! The only thing making this recipe more perfect is adding a favorite bottle of wine.

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Great Flavor!