Guess what? I made another recipe with lemon, ha! Only a little bit though, if that's any kind of consolation. I promise that next week's recipe will be completely lemon-free :)
We rated this recipe a 4 Spoons. Pretty tastey, but not something we're dying to make again really soon. I have another grilled shrimp recipe that I loved years ago, so I'm going to try that one again to see if it's worth sharing. (Sidenote: Bo has already asked when we're having last week's bbq chicken next.)
adapted from Allrecipes.com
1 1/2 lbs shrimp, peeled and deveined
1 Tbsp. olive oil
3 Tbsp. butter, melted
1 Tbsp. Dijon mustard
2 Tbsp. fresh basil, minced**
3 cloves garlic
Juice of 1 lemon
salt & pepper to taste
In a shallow dish, mix together all sauce ingredients. Add shrimp and toss to coat. Cover and marinade for 20 minutes. Soak your bamboo skewers in water and preheat grill to high heat.
Remove shrimp from marinade and thread onto skewers. Arrange skewers on preheated grill and cook for 4 minutes or until opaque, turning once.
** Note: Because fresh basil is so expensive and because I can't keep a basil plant alive (I gave up after 4 attempts), I now purchase those tubes of herbs in the produce section. They last a lot longer than bunch of fresh basil and cost about the same amount.
Mix the sauce ingredients in a shallow dish.
Add the shrimp and toss to coat.
Thread onto soaked skewers.
Grill on high.
Turning once, for approximately 4 minutes.