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| INGREDIENTS |
| 2½ lb. |
jumbo shrimp |
| ¼ cup |
olive oil |
| ¼ cup |
chopped cilantro |
| ½ |
shallot, diced |
| 3 tbsp. |
lemon juice |
| 1 tsp. |
dried basil |
| 1 |
clove garlic, minced |
| ½ tsp. |
salt |
|
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|
| RECIPE |
- Peel and devein shrimp.
- Place prepared shrimp in zip-lock bag.
- Mix remaining ingredients in small bowl and pour over shrimp.
- Squeeze out as much air as possible, seal bag and refrigerate for 2-3 hours (do not marinade much longer as the acid from the lemon will actually start to cook the shrimp).
- Preheat grill for medium-high heat.
- Remove shrimp from marinade. Discard marinade.
- At this point, you can either skewer the shrimp or grill them individually. If grilling them individually be very careful not to let them fall through the rack.
- Grill for about 3 minutes on each side or until shrimp are opaque and firm to the touch.
- Remove from heat and serve immediately.
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| SERVING SUGGESTION |
SERVING SIZE:
9-10 shrimp
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
370 |
|
| Total Fat |
12 g |
|
| Sodium |
710 mg |
|
| Total Carbohydrates |
4 g |
|
| Fiber |
0 g |
|
| Protein |
58 g |
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