It was decided that with such beautiful weather, the BBQ was needed. I pulled out Eat, Shrink and Be Merry, and thought it would be another chance to try a new recipe. I tweaked the recipe to suit two people but it actually serves 8.
1/3 cup chopped fresh basil leaves
2 Tbsp freshly squeezed lemon juice
1 Tbsp each olive oil, melted butter, Dijon mustard and liquid honey
2 tsp each minced garlic, grated gingerroot and grated lemon zest
1 tsp balsamic vinegar
1/2 tsp salt (I would say it's a good idea to cut back on it. We could taste it)
1/4 tsp freshly ground black pepper
2lbs (907 g) uncooked large or jumbo shrimp, peeled and deveined (leave the tails)
8 12-inch metal skewers
Spinach leaves, chopped up cheese, red pepper and sliced carrot
- 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 1 hour.
- Preheat grill to high setting. Thread shrimp onto skewers (5 or 6 per skewer, depending on the size of the shrimp). discard marinade. Spray grill rack with coking 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 or they will be rubbery.
- Serve skewers hot or cold, on a salad, or with a hot rice side dish, with grilled vegetables or as an appetizer