I have made this more times than I can count. Just delicious.
I have now made this twice. Although it is a beautiful dish, the shrimp have been tough both times. I chilled the shrimp for only a few hours as instructed but they lemon juice just keeps "cooking" them. Based on my experience, there are other shrimp appetizer dishes in the Cooking Light recipe database that I prefer for both taste and texture. Perhaps serving at room temperature fairly soon after cooking would be a better option???
My fav for a few years now!
I've made this several times, always with good results. I make no changes to the recipe. The shrimp are so tasty, you really need no additional sauces.