Basil Shrimp

 

Cathie




1 tbsp minced fresh basil
1 tbsp olive oil
1 tbsp butter, melted
1 tbsp Dijon mustard
2 tsp lemon juice
1 garlic clove, minced
Dash of salt and white pepper
8 uncooked large shrimp, peeled and deveined
In a small bowl, combine the basil, oil, butter, mustard, lemon juice, garlic, salt, and pepper. Pour 3 tablespoons into a small resealable plastic bag. Add shrimp. Seal the bag and turn to coat. Let stand at room temperature for 15 - 20 minutes. Set the remaining marinade aside. Drain and discard marinade. Thread the shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Baste occasionally with reserved marinade. Yield: 2 servings