Basil Shrimp Skewers

Ingredients:

• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey mustard
• 2 garlic cloves, minced
• 1 1/2 teaspoons finely grated lemon peel
• 1 lb peeled extra-large shrimp
• salt
• 6 basil leaves, cut into julienne strips

Directions:

1. In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
2. Add shrimp and stir to coat.
3. Marinate, covered and refrigerated, for about 45 minutes.
4. Grease grill and preheat barbecue to high.
5. Thread shrimp onto skewers and sprinkle both sides lightly with salt.
6. Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
7. Remove, place on a platter and sprinkle with basil.

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Jumbo Shrimp Parmesan

Ingredients:

• 12 jumbo shrimp (10 to 12 per lb)
• 2 tablespoons olive oil
• 1 clove minced garlic
• salt and pepper
• 1/2 cup unseasoned breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons melted butter
• 1 medium lemon, cut in wedges

Directions:

1. Preheat oven to 475 degrees.
2. Peel and devein shrimp, leaving tails intact.
3. Mix together olive oil, garlic and salt and pepper in a bowl.
4. Add shrimp and toss lightly to coat.
5. Refrigerate 30 minutes to an hour.
6. In shallow bowl, combine bread crumbs and Parmesan cheese.
7. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
8. Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
9. Drizzle with melted butter.
10. Place pan on the center rack of oven and bake for 10 minutes or until done.
11. Serve immediately with lemon wedges.

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