Recipe by Mike Lynch
This marinade adds a delicious flavor burst to shrimp. Mix the marinade with an alfredo sauce and serve with the shrimp over linguine.
- 1⁄4 lb jumbo shrimp (peeled and deveined)
- 2 tablespoons fresh basil, chopped
- 1 garlic clove, chopped
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup Chardonnay wine (or pinot grigio)
- 1⁄4 cup sun-dried tomato, chopped