Ingredients
-
1/4
-
2
-
1
-
2
-
1 1/2
-
1
-
-
6
-
-
-
-
-
-
-
Directions
Lemon, Garlic and Basil Shrimp Skewers, Use this recipe as a template for other shrimp skewers. If you don’t have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you’re finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim., Due to a time crunch I wasn’t able to let my shrimp thaw out properly or marinade for the full time span and so I think the flavour was a little watered down. Definately something I want to try again, but even so, it was quite yummy with some spaghettini!, How many of these can I eat? Let’s see…5, 25, no a billion. I’ll see ya later, I’ve just started eating and I’ve just polished off my first 2. I have a ways to go. Made for ZWT#8~Australia/Family Picks.
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Steps
|
1
Done
|
In a Medium Bowl, Whisk Lemon Juice With Oil, Mustard, Garlic and Lemon Peel. |
|
2
Done
|
Add Shrimp and Stir to Coat. |
|
3
Done
|
Marinate, Covered and Refrigerated, For About 45 Minutes. |
|
4
Done
|
Grease Grill and Preheat Barbecue to High. |
|
5
Done
|
Thread Shrimp Onto Skewers and Sprinkle Both Sides Lightly With Salt. |
|
6
Done
|
Place on Grill and Barbecue Until Shrimp Are Pink, About 1 to 2 Minutes a Side. |
|
7
Done
|
Remove, Place on a Platter and Sprinkle With Basil. |
