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Shrimp Grilled in Basil Leaves


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  • 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



Step 1

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.

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