, , , , , ,

What better way to celebrate the summer than to use fresh ingredients cooked on the  grill? This recipe would be perfect with other seasonal favorites such as corn on the cob and zucchini/squash as well as an ice cold beer. I LOVE SUMMER FOOD!

  • 1 pound medium-large (16/20 per pound) shrimp, rinsed and drained
  • 2 tablespoons olive oil
  • Salt and freshly cracked black pepper, to taste
  • Juice of 1 lemons
  • 1/4 cup roughly chopped fresh basil
  • 3 tablespoons butter, at room temperature
  • 2 tablespoons minced garlic
  • 1 tablespoon Old Bay Seasoning
  • 6 dashes Tabasco sauce
  • Kosher salt and freshly cracked black pepper, to taste

Fire up the grill and prepare coals to medium heat.

Using a small, sharp knife or small scissors, slit the shell along the back of each shrimp, and remove the vein. Toss the shrimp with the oil and salt and pepper in a large bowl. Thread onto skewers (soak for 30 minutes in water if you use wooden ones). Grill shrimp over the coals and cook until they are opaque throughout (4 to 5 minutes per side). To check for doneness, cut into one of the shrimp at its thickest point to be sure it is opaque all the way through.

While the shrimp are cooking, combine the lemon juice, basil, butter, garlic, Old Bay Seasoning, Tabasco, salt and pepper in a large bowl and mix together well. When the shrimp are done, add them to the bowl and toss gently until the butter is melted and the shrimp are nicely coated. Serve the shrimp right out of the bowl, with another big bowl on the side for the shells.