Prep 5 mins
Cook 4 mins
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.
- 1⁄4 cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey mustard
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons finely grated lemon peel
- 1 lb peeled extra-large shrimp
- 6 basil leaves, cut into julienne strips
- In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
- Add shrimp and stir to coat.
- Marinate, covered and refrigerated, for about 45 minutes.
- Grease grill and preheat barbecue to high.
- Thread shrimp onto skewers and sprinkle both sides lightly with salt.
- Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
- Remove, place on a platter and sprinkle with basil.
We made two shrimp on the barbie tonight and we thought this one could have had a little kick to it. I think that the marinate time might need to be longer than the 45 minutes, next time I will marinate it several hours to pick up on the lemon flavor. They were good, but I think they could be better. Made for ZWT8.
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.