I have a bad habit of scrounging through my friends’ cookbooks whenever I’m at their house. I could spend hours and hours in a book store, just in the cookbook section. Which always results in me coming home with recipes written on any odd piece of paper that I can find in my purse.
This is one of those recipes. It’s one that’s been written in my recipe book for years, and I have no idea where it came from. Either way, it’s delicious.
It tastes like your typical garlic grilled shrimp, but with a slight hint of flavor that comes from freshly juiced orange and lemon. I’ve always made with dried basil, but I think it would be even better with fresh basil, as I’ve recently become a complete herb snob. I never used to notice the difference when using dried, but now I’m hooked!
P.S. As you can tell, these are not tiger prawns, but they were still yummy!
Garlic Grilled Shrimp Kabobs
Ingredients
- 1/2 cup olive oil
- 1 tbsp Dijon mustard
- 3 cloves garlic chopped
- 1 lemon juiced
- 1 orange juiced
- 1 tbsp chopped fresh basil or 1 tsp dried
- 2 tbsp white wine
- 30 tiger prawns
Instructions
- Place all ingredients (except prawns) in a large resealable bag. Shake sealed bag to combine. Add shrimp and shake to coat. Marinate for 1 hour in refrigerator. Remove and place on skewers.
- Preheat grill for high heat. Lightly oil grill grate. Place the skewers on the preheated grill for 1-2 minutes per side, or until nearly cooked through (prawns will continue to cook for a minute or two after removing from heat).
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