Spicy Lemon Shrimp With Basil Mayonnaise

A recipe from Betty Crocker : This lovely restaurant-style appetizer can be made ahead of time. The shrimp can marinate in the lemon mixture up to 3 hours in the refrigerator before broiling. Make the basil mayonnaise up to a day ahead, and store covered in the refrigerator.

• Ready In: 15 mins
• Serves: 24
• Yields: 24 appetizers

Ingredients

• 1  tablespoon lemon peel, grated
• 3  tablespoons lemon juice
• 3⁄4 teaspoon  crushed  red pepper
• 1⁄2 teaspoon salt
• 2  cloves garlic, finely chopped
• 3  tablespoons olive oil or 3  tablespoons  vegetable oil
• 1  lb large shrimp, uncooked, thawed if frozen and tails peeled, deveined
• 1⁄2 cup fresh basil leaf, loosely packed
• 1⁄2 cup mayonnaise or 1⁄2 cup  salad dressing

Directions

1. Set oven control to broil. In medium glass or plastic bowl, stir lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil until well mixed. Add shrimp; toss to coat.
2. Spread shrimp in ungreased 15 x 10 x 1-inch pan. Broil with tops 2 to 3 inches from heat 3 to 5 minutes or until shrimp are pink and firm.
3. In food processor, place basil and remaining 2 tablespoon oil. Cover and process until basil is chopped. Add mayonnaise; cover and process until smooth. Serve shrimp with mayonnaise.