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Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup EVOO
- 1/2 cup fresh basil (finely chopped)
- 4 garlic cloves (crushed)
- 2 Tbsp. white wine vinegar
- 1 Tbsp. worcestershire sauce
- 1 1/2 tsp. hot pepper sauce
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 36 uncooked large shrimp (peeled and de-veined, about 2 lbs)
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Directions
- Whisk first 8 ingredients in small bowl.
- Thread 6 shrimp onto each of six 10- to 12-inch-long metal skewers. Place skewers in 15x10x2-inch glass baking dish. Spoon all but 1/4 cup marinade over shrimp; turn to coat. Cover and chill shrimp and reserved 1/4 cup marinade at least 30 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Grill shrimp with some marinade still clinging until just opaque in center, about 2 1/2 minutes per side. Arrange skewers on platter. Spoon reserved 1/4 cup marinade over and serve.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium45mg1% |
| Protein0g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate1g0% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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