1 ½ teaspoons finely minced garlic
1 ½ teaspoons Dijon mustard (be sure it´s gluten and casein free)
1/3 cup dry white wine
1/3 cup fresh squeezed lemon juice
½ cup extra virgin olive oil
1/3 cup chopped fresh basil
Fresh ground black pepper to taste
1 ¼ lbs. jumbo shrimp, shelled and deveined
In a large bowl, combine all the ingredients for the marinade and whisk together. Add shrimp and marinate in the refrigerator at least 3 hours. When ready to grill, remove shrimp from the marinade and arrange on skewers; (best to skewer right above the tail section, and then again right below the head, so they don´t roll around during cooking). Barbecue shrimp a few minutes on each side (don´t overcook!), basting frequently with the marinade. (Serves 4)
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