These babies are lickety-split fast, extremely simple, and so freakin’ yummy! In fact, keep this marinade in mind for poultry as well. You may decide to try other herbs in place of the basil, like oregano, tarragon or chives; or also give them a sprinkle of fresh herbs at the end.
It was the perfect appetizer to bring for a small dinner party at our friends, Mr. and Mrs, Z. The evening could not have been lovelier as we were sitting outside sipping some wine and marveling at the well-manicured gardens. We transported the soaked wooden skewers, marinating shrimp and a sprig of basil leaves along with the perfect sized platter. All that needed to be done when the four of us were ready for a nosh, was to preheat the grill and thread the 20 shrimp onto the skewers—evenly distributed at 5 apiece.
Within minutes on the grill, the shrimp were done and the feast could begin… Speaking of feast, I have to give a shout out to our hosts for the fantastic meal! Mrs. Z. made a leg of lamb that was to die for, accompanied by a tasty potato salad, an incredible watermelon and arugula salad, asparagus, green bean and tomato salad, and a wonderful summery dessert of nectarines over blueberry compote topped with vanilla ice cream all artfully presented in parfait glasses. A dinner to remember for sure…
But I digress, back to the original post which is the featured shrimp kebabs…
Citrus Basil Shrimp Kebabs
Ingredients
- 2 Tbsp. fresh orange juice
- 1 Tbsp. fresh lemon or lime juice
- ½ tsp. grated fresh orange zest
- 1 clove garlic, finely minced
- 2 Tbsp. olive oil
- 1 Tbsp. chopped fresh basil
- Kosher salt and freshly ground pepper to taste
- 1 lb. peeled and deveined jumbo shrimp, tails left on
Directions
- Gather the ingredients.
- Soak four 12-inch wooden skewers in water to cover for at least 30 minutes.
- In a small bowl, mix together the orange juice, lemon or lime juice, orange zest, garlic, olive oil, basil, and salt and pepper until well blended.
- Add the shrimp and mixture to a large ziploc bag, seal and mush around to coat. Let sit at room temperature for 15 minutes, or refrigerate for 1 to 2 hours.
- Preheat the broiler or grill. Skewer the shrimp, dividing them evenly between the skewers. Discard any remaining marinade. Broil or grill for about 4-6 minutes total, turning once as they brown, until they are just cooked throughout.
Adapted from a recipe by Katie Workman
Accounting for Taste 
Thanks for posting the shrimp recipe. They were delish!
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So was your lamb dinner!!
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