Shrimp Skewers, Lemon and Basil Marinated

By fireandfrost

Ingredients

• 1/3 cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon olive oil, melted butter, dijon mustard and honey
• 2 teaspoons minced garlic, grated gingerroot, and grated lemon zest
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 lbs uncooked large or jumbo shrimp, peeled and deveined
• 8 12-in metal skewers

Preparation

Step 1

Combine all marinade ingredients in a small bowl. Place shrimp in a large, heavy-duty, resealable plastic bag. Pour marinade over shrimp and seal bag. Turn serveral times to coat shrimp. Marinate in refrigerator for 1 hour.

Preheat grill to high setting. Thread shrimp onto skewers (5 or 6 per). Discard marinade. Spray grill rack with cooking spray or brush lightly with oil. Grill shrimp for about 2 minutes per side, just until shrimp turns pink and no gray remains. Be careful not to overcook shrimp.

Serve skewers hot or cold, on a sald, or with a hot rice side dish, with grilled veggies, or as an appetizer.