Lemon Basil Shrimp

By slane2

Ingredients

• 1/3 C chopped fresh basil leaves
• 2 T freshly squeezed lemon juice
• 1 T each olive oil, melted butter, dijon mustard, and liquid honey
• 2 t each minced garlic, grated gingerroot, and grated lemon zest
• 1 t balsamic vinegar
• 1/2 t salt
• 1/4 t ground black pepper
• 2 lbs. uncooked large or jumbo shrimp, peeled and deveined (tails on!)
• 8 - 12-inch 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 bag several times to coat shrimp with marinade. Marinate in refrigerator for one hour.

Preheat grill to high setting. Thread shrimp onto skewers (five or six shrimp per skewer.) Discard marinade. Spray grill rack with cooking spray. Grill shrimp for about 2 minutes per side, just until shrimp turns pink and no grey remains. Be careful not to overcook.

Serve skewers hot or cold, on a salad, or with a hot rice side dish.