Grilled Shrimp With Oil and Basil Sauce
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½teaspoons finely minced garlic
- 1½teaspoons finely chopped shallots
- 1½teaspoons Dijon-style mustard
- â…“cup dry white wine
- â…“cup freshly squeezed lemon juice
- Âľcup olive oil
- â…“cup finely chopped fresh basil
- 24jumbo shrimp, about 1ÂĽ pounds, shelled and deveined
Nutritional analysis per serving (4 servings)
402 calories; 41 grams fat; 6 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 4 grams protein; 190 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine garlic, shallots, mustard, wine, lemon juice, olive oil and basil in a bowl. Stir to blend. Add shrimp and stir to coat. Let stand until ready to cook.
- Step 2
When ready to cook, preheat an outdoor or indoor grill to high, or preheat a broiler to high.
- Step 3
Remove shrimp from marinade and pour marinade into a small saucepan. Arrange shrimp 6 to a skewer, pushing the skewer through the tail section, then the head section, so shrimp will lie flat on grill or under broiler (see note). Arrange them barely touching and without crowding.
- Step 4
Place skewers on grill or on rack under broiler, about 6 inches from source of heat, and cook about 3 minutes or until shrimp can be lifted from grill or rack without sticking. Turn skewers and cook about 2 minutes longer.
- Step 5
Meanwhile, bring marinade to a boil and simmer about 2 minutes.
- Step 6
Remove shrimp from skewers and arrange them symmetrically on 4 plates. Spoon the sauce over the shrimp and serve.
- If wooden skewers are used, soak them in water first.
Private Notes
Comments
This is a good easy recipe! I made this on a very hot night with the Israeli couscous, bean and tomato salad and some grilled zucchini. Doubled the recipe for a larger crowd which was not quite necessary. There was a lot of sauce left over. It was a hit and I will definitely make it again.
Just made this for July 4th. Have made several times over the years since buying Cuisine Rapide. Such a wonderful, simple recipe!! Perfect as is—no need to tinker.
Easy and very good. I've made these twice and they were a big hit both times.