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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Adapted from a recipe by Gail Laulette . Be sure to use fresh lemon, fresh basil and fresh garlic, or it isn't as good. (Frozen, thawed shrimp can be used, though.) Ingredients:
2 tablespoons olive oil |
1/4 cup butter, melted |
3 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
1/2 cup minced fresh basil |
3 garlic cloves, minced |
salt, to taste |
white pepper, to taste |
3 lbs fresh shrimp, peeled and deveined |
Directions:
1. In a non-porous bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 30 minutes.
2. Preheat a non-stick skillet (or George Foreman-type grill). When hot, remove shrimp from marinade and add to pan/grill. Saute 3-5 minutes, until shrimp turn pink and curl up. Serve with crusty bread.
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