Garlicky Basil Shrimp Skewers

garlic basil shrimp skewers
Garlicky Basil Shrimp Skewers
Makes 10 to 12 servings
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  1. 1/3 cup vegetable oil
  2. 1/3 cup orange juice
  3. 1/4 cup minced fresh basil
  4. 3 tablespoons fresh lime juice
  5. 4 cloves garlic, minced
  6. 1 teaspoon salt
  7. 3/4 teaspoon crushed red pepper
  8. 4 pounds peeled and deveined fresh shrimp
  9. Wooden skewers, soaked in water to cover for 30 minutes
  10. 1/2 cup butter, melted
  1. In a large resealable plastic bag, combine oil, orange juice, basil, lime juice, garlic, salt, and crushed red pepper. Add shrimp; seal bag, and refrigerate for at least 2 hours or up to 4 hours.
  2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (500°). Thread shrimp on skewers, discarding marinade. Brush shrimp with melted butter.
  3. Grill for 1 to 2 minutes per side or until shrimp are pink and firm. Serve hot or room temperature.
  1. The acid from the orange and lime juices starts to “cook” the shrimp after a while, so don’t marinate this dish longer than suggested or the texture will be rubbery.
Paula Deen Magazine