Ingredients
1 tablespoon minced fresh basil1 tablespoon olive oil1 tablespoon butter, melted1 tablespoon Dijon mustard2 teaspoons lemon juice1 garlic clove, mincedDash salt and white pepper8 uncooked shrimp (16-20 per pound), peeled and deveined
Preparation
In a small bowl, combine basil, oil, butter, mustard, lemon juice, garlic, salt and pepper. Pour 3 tablespoons into a small shallow dish; add shrimp and turn to coat. Let stand at room temperature 15-20 minutes. Set remaining marinade aside.
Drain and discard marinade from shrimp. Thread shrimp onto 2 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-3 minutes on each side, basting occasionally with reserved marinade. If desired, garnish with additional fresh basil.
