Ingredients
- 1 ½ teaspoons finely minced garlic
- 1 ½ teaspoons finely chopped shallots
- 1 ½ teaspoons Dijon-style mustard
- ⅓ cup dry white wine
- ⅓ cup freshly squeezed lemon juice
- ¾ cup olive oil
- ⅓ cup finely chopped fresh basil
- 24 jumbo shrimp, about 1 1/4 pounds, shelled and deveined
- Nutritional Information
Nutritional analysis per serving (4 servings)
497 calories; 41 grams fat; 5 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 28 grams protein; 228 milligrams cholesterol; 192 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine garlic, shallots, mustard, wine, lemon juice, olive oil and basil in a bowl. Stir to blend. Add shrimp and stir to coat. Let stand until ready to cook.
- When ready to cook, preheat an outdoor or indoor grill to high, or preheat a broiler to high.
- Remove shrimp from marinade and pour marinade into a small saucepan. Arrange shrimp 6 to a skewer, pushing the skewer through the tail section, then the head section, so shrimp will lie flat on grill or under broiler (see note). Arrange them barely touching and without crowding.
- Place skewers on grill or on rack under broiler, about 6 inches from source of heat, and cook about 3 minutes or until shrimp can be lifted from grill or rack without sticking. Turn skewers and cook about 2 minutes longer.
- Meanwhile, bring marinade to a boil and simmer about 2 minutes.
- Remove shrimp from skewers and arrange them symmetrically on 4 plates. Spoon the sauce over the shrimp and serve.
- If wooden skewers are used, soak them in water first.
About 30 minutes
Dining and Cooking