4 T. olive oil
\n2 lemons, juiced (approximately 1\/2 C.)
\n3 T. coarse grained prepared mustard
\n4 oz. minced fresh basil (about 1\/2 C.)
\n3 cloves garlic, minced
\nsalt to taste
\n1 pinch white pepper
\n3 lb. large or jumbo fresh shrimp, peeled and deveined<\/p>\n
In a shallow, non-porous dish or bowl, mix together olive oil, lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 20 minutes (can refrigerate for up to an hour). Preheat grill to high heat. Remove shrimp from marinade, and thread on skewers. Lightly oil grate, and arrange skewers on grill. Cook for 4 minutes, turning once, until done.<\/p>\n
Yield: 8 servings
\nCalories: 250
\nFat: 10g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 T. olive oil 2 lemons, juiced (approximately 1\/2 C.) 3 T. coarse grained prepared mustard 4 oz. minced fresh basil (about 1\/2 C.) 3 cloves garlic, minced salt to taste 1 pinch white pepper 3 lb. large or jumbo fresh shrimp, peeled and deveined In a shallow, non-porous dish or bowl, mix together olive oil, lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 20…<\/p>\n