Shrimp Grilled in Basil Leaves
- 24 large shrimp
- 3 Tbs. fresh lime juice
- ¼ cup melted butter
- ½ tsp. red pepper flakes
- 24 whole fresh basil leaves, about 2 in. long
- 12 bamboo skewers, soaked in water for 30 minutes
Peel and de-vein shrimp, leaving tails intact. Mix shrimp with lime juice, butter and red pepper flakes. Rinse basil leaves and pat dry. Fold a basil leaf around each shrimp, thread two wrapped shrimp on each skewer. Brush with any remaining butter mixture and grill over hot coals, turning once, for 4 minutes.