Lemon Basil Shrimp
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon honey mustard
2garlic cloves, minced
1 1/2 teaspoons finely grated lemon peel
1 lb. large shrimp, peeled, deveined
6-8 large basil leaves, cut into julienne strips
Salt and Pepper, to taste
In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel. Add shrimp and stir to coat. Marinate, covered and refrigerated, for about 45 minutes. Grease grill and preheat barbecue to high.
Thread shrimp onto skewers and sprinkle both sides lightly with salt. Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side. Remove, place on a platter and sprinkle with basil. Alternative cooking method, sauté in a frying pan after marinating with some oil. Add fresh basil just before serving.
