YUM! This is the best shrimp scampi I've made in a long time. I was pleasantly surprised at the addition of fresh avocado to this dish. I had to add fresh tomato...can't have shrimp scampi without it! It (the avocado and tomato combo) definitely compliments the shrimp in a unique way. I only made a few other changes (without changing the flavor of the dish too much). I'm not a cheese person, so I left it out (husband didn't know it belonged in the recipe so he didn't miss it). I used dried parsley instead of fresh because that's what I had on hand. I subsituted half the butter for half a cup of olive oil so it wouldn't be as 'heavy' on the stomach and also added chicken broth in small increments as the onion and garlic simmered. I definitely cooked the 'sauce' for a while before adding the shrimp toward the end of cooking time. I agree with others in that you don't to taste the lemon juice and wine in this dish. You want all the flavors to come together. I didn't have angel hair pasta, so I just served the shrimp over a very small portion of regular spaghetti and added steamed asparagus to the side. I know people get mad when a cook rates the recipe after making changes, but this recipe (no matter how you do it) is five stars all the way!

The addition of vanilla made these the best ever. I also melted some almond bark to drizzle on top. My husband and I devoured these!!

Just took a batch out of the oven and they're great. I followed the recipe exactly then added pecans toward the end. My kids love them. Can't wait for my hubby to try them when he gets home. This will be my go-to recipe for chocolate chip cookies now. The cookies are crisp on the outside yet soft and chewy in the center. Perfect!