• 2servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon minced fresh basil

  2. 1 tablespoon olive oil

  3. 1 tablespoon butter, melted

  4. 1 tablespoon Dijon mustard

  5. 2 teaspoons lemon juice

  6. 1 garlic clove, minced

  7. Dash salt and white pepper

  8. 8 uncooked large shrimp, peeled and deveined

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the basil, oil, butter, mustard, lemon juice, garlic, salt and pepper. Pour 3 tablespoons into a small resealable plastic bag; add shrimp. Seal bag and turn to coat; let stand at room temperature for 15-20 minutes. Set remaining marinade aside.

  2. Drain and discard marinade. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, basting occasionally with reserved marinade. Yield: 2 servings.


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