Lemon Basil Shrimp is a flavorful recipe to be enjoyed whether you grill indoors or out, or choose to use your broiler.

1 cup fresh basil leaves, packed
1/2 cup plus 2 tablespoons extra virgin olive oil
1/4 cup freshly squeezed lemon juice
4 – 6 cloves garlic
2 tablespoons Parmesan cheese, freshly grated
1 teaspoon grated lemon peel
3/4 teaspoon salt
1/2 teaspoon pepper, freshly cracked and ground
1-1/4 pounds shrimp
8 to 16 10-inch bamboo skewers
12 ounces small bow tie pasta

Shell and devein the shrimp, if needed, and place in a lidded bowl.

Rinse and shake the basil dry. Peel the garlic and remove the tough nub.

Fit your food processor with the blade attachment and add the basil, 1/2 cup of olive oil, lemon juice, garlic cloves, Parmesan cheese, lemon peel, salt and pepper to the food processor bowl and whirl until smooth.

Add the basil marinade to the shrimp, turning the shrimp several times to thoroughly distribute the seasoning. Cover and refrigerate for 30 – 60 minutes; turn the shrimp a couple of times to redistribute the marinade.

If you’re grilling the shrimp, you’ll be double-skewering in order to keep it flat on the grill. If you’re using your broiler, a single skewer will work just fine. Soak your bamboo skewers in warm water for 10 – 20 minutes. Put the pasta on to cook while you skewer the shrimp.

Cook the pasta according to package directions. Drain the pasta and toss with the remaining 2 tablespoons of olive oil. Cover and keep warm until serving time.

Place about 5 shrimp on 8 skewers. If you’re placing the shrimp on a grill, run a second skewer through the shrimp, or double-skewer as you go.

To cook the shrimp, place over a hot grill for 3 – 4 minutes per side. Or place the skewered shrimp on a broiler pan placed 3 – 5 inches from the heat source, broiling for 2 – 3 minutes on each side. Either way, you want the shrimp to become opaque. Watch carefully to avoid over cooking.

Divide the pasta between warmed serving plates and place 2 shrimp skewers on top of each. Drizzle each portion with some of the reserved marinade to finish.

Yield: 4 servings

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