Spanish-Style Shrimp with Garlic

I have been making this dish as an appetizer ever since it first appeared in Cooking Light. It is easy, impressive and delicious. It is great first course at a dinner party.

I thought this was just okay. I was worried that there wouldn't be a lot of flavor. There was some flavor, more than a lot of other shrimp recipes I have tried, but not as good as expected.

As much as I love shrimp, this was just okay for me. I made the recipe to a T, and in the future I think I'll maybe add chicken broth/diced veggies and throw it over angel hair. I served it with a side of white beans/spinach and some tortellini (trying to clean out the freezer). I enjoyed the chili powder and lemon, I think next time I'll include more just to kick it up a notch. Definitely worth trying/tweaking, though.

Amazing dish. Very, very easy. Once prep-work was finished, actual cooking time was about 8 mins. I really thought this was going to be bland...which is my worst nightmare... but it was VERY flavorful. I followed the recipe except I halved it and did not use any lemon juice. This will be a weekly recipe for me and my wife!

I thought this was good, but I would not say it is really delicious. I thought it was ok but not wow.

I did not like the flavor of this dish at all.

This recipe was delicious and so easy to make. I removed the tails from the shrimp and squeezed the lemon juice on when I put on the parsley. I served it over rice for a quick lunch. It was great.

This was delicious. I doubled the garlic because, well, it is worth doubling. With a minute left of cooking I de-glazed the pan with a Tbsp of Marsala cooking wine which added a lot of flavor. Served with bread and a green salad it was a nice light dinner.