Is there something missing in the ingredient list? Never fear...there really isn't rattlesnake in the dish. This is a great appetizer made to look like a rattlesnake. The recipe is printed in El Paso Inside Magazine. -- posted by PaulaG

This is wonderful. Serve with and Italian salad, breadsticks and a nice white wine. -- posted by Gloria 15x

A simple sauce that tastes exotic, like a gourmet recipe. You can save the sauce in a jar in the frig and have it ready for the next time you want to make this or thicken it with a little cornstarch to serve over rice or potatoes. -- posted by Gloria 15x

I'm not fond of fish, but this I like!! (Any mild whitefish can also be used.) -- posted by peacefulnightdove

This is barbecued shrimp fit for a king and guess what the secret ingredient is---the BOURBON. The recipe is for the grill but I have cooked them on the stovetop with a little oil. Delich! -- posted by Gloria 15x

When my dad bagged an alligator in Florida, he saved us a chunk of the meat. It managed to survive the freezer until I found just the right recipe on another site, and boy am I glad I waited. It was mild and slightly chewy (in a good way), fast and easy to make, and went great with niblet corn, biscuits, and a dry white wine. Not wierd at all, just tasty! P.S. I consider the dipping sauce to be a necessity, not optional, because it's so good and tangy. -- posted by Chef #282842

You can use it as a stuffing for flounder, or a dressing to compliment fish, shrimp or oyster or in a casserole dish or ramekins, toped with bread crumbs and a dash or grated Romano cheese. Don't make it too bready--that would be a mortal sin! -- posted by Gloria 15x

This really perks up the flavor of seafood. It can also be used on shrimp of oysters. The flavor is rich and just superb. -- posted by Gloria 15x

You can replace the crab with shrimp if you prefer.Serve with a tossed green salad and french bread. -- posted by ChefDebs

Very tasty little shrimp dish... -- posted by Lori 13