Grilled Basil Shrimp

August 2013

Whether you're looking for a quick and easy Friday night dinner or a new taste at your next bar-b-que with the neighbors, our Grilled Basil Shrimp makes a memorable statement that your family and friends will ask for again and again.

Simple summer ingredients combine to create a unique and delicious flavor profile. Easy to prepare, and even easier to eat, this month's Quick 'n Easy recipe brings flavor and fun to your table - and clean-up is a snap! We LOVE that!

Try this recipe out and This email address is being protected from spambots. You need JavaScript enabled to view it. to let us know what you think. Bon appetit!


  • 2 lbs fresh or frozen (thawed) shrimp, peeled and deveined
  • 1 cup fresh basil leaves, chopped
  • 1 cup chopped cilantro
  • 1/2 teaspoon minced garlic
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • 3 tablespoons dijon mustard
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • salt and pepper to taste
  • metal grilling skewers

Combine all ingredients, except the shrimp, in a gallon-sized tightly-sealed plastic zipper bag and mix well. Add the prepared shrimp to the bag and toss thoroughly, ensuring all shrimp are well coated. Marinate in refrigerator for two to three hours.

Preheat grill. Thread approximately six to eight shrimp onto each skewer. Grill for two minutes per side. If you don't have a grill, preheat oven to 425° F, cooking shrimp with or without skewers, on a baking sheet sprayed lightly with non-stick cooking spray. Bake approximately two to three minutes per side, turning once, or until shrimp are firm to the touch and orange in color. Plate and serve.

Serve over your favorite pasta or with grilled vegetables. Serves 4 - 6.