Prep 15 mins
Cook 5 mins
This is good done on the barbeque and can also be cooked using the grill. If you like basil you will like these prawns Serve with some nice crusty bread. Makes enough marinade for more then 12 prawns. Marinating time not included.
- 12 -18 large tiger shrimp, peeled and de-veined (I leave the tail on)
- 1 tablespoon Dijon mustard
- 2 ounces melted butter
- 3 garlic cloves, crushed
- 2 tablespoons olive oil
- 2 -3 tablespoons freshly chopped basil leaves
- 1 lemon, juice of, depending how lemony you like it, a medium or large lemon
- white pepper
- Place all the ingredients, except the prawns, in a shallow dish and mix well, taste or you want to add more mustard.
- Add the prawns and toss to coat, cover, refrigerate for 1 hour.
- Remove the prawns from the marinade and thread on skewers.
- Cook over medium coals for 2-3 minutes on each side, basting with any remaining marinade from time to time.
- Serve immediately.
Made this tonight, and the only changes I made were to use dairy-free margarine instead of butter, and lemon basil instead of regular basil. They turned out really good - they were the first thing my 4-year old ate, and the second the 2-year old ate, and both thought they were "really yummy!" We served them with grilled veggie skewers and garlic rice.
We really enjoyed this delicious shrimp last night. I had seen the recipe on a thread about lemon recipes, and when I got to the market and found jumbo prawns on sale, I figured this was the day! I got 31 shrimp from a 2 lb. bag of unpeeled "colosol" prawns. I followed the directions as written, and they were moist and flavorful - and gone! No leftovers here for the five of us. The fresh basil is a must here in my opinion. Thanks for a great treat.
this was simple and delicious- i broiled the shrimp indoors for 2 minutes per side, ans turned, the sauce it produced from the mnarinade was wonderful. i was fortunate to still have fresh herbs growing, so i used the basil and added some crushed tarragon leaves as well. i served it over a brown rice/barley mixture, with lemon wedges which aren't in the picture, lol. this is a keeper!