Ingredients
Scale
- 2 lbs Large Shrimp, peeled and deveined
- 1/4 Cup butter, melted
- 3-4 Tbsp. Freshly squeezed Lemon Juice
- 3 Tbsp. Dijon Mustard
- 1/2 Cup Fresh Basil leaves, chopped
- 3 Cloves Garlic, minced (1 Tbsp)
- 1/4 Cup Olive oil
- Sea salt & pepper to taste
Instructions
- In a food processor add the cooled melted butter, lemon juice, mustard, basil leaves and garlic. Give it a few pulses and then slowly drizzle in the olive oil. Add more oil if the marinade seems too thick.
- Place the cleaned shrimp is a bowl and pour the marinade over the shrimp, using tongs or your hands to evenly coat it.
- Cover and place the shrimp in the refrigerator for NO more than 30 minutes.
- Take the shrimp out of the refrigerator and prepare the grill.
- Grill over a hot grill for approx. 2-3 minutes per side or pink on the outside and opaque inside.
- Serve with lemon wedges.
