Author: Canadian Living

  • Portion size 8 servings
  • Credits : Jodi Borneman


  • 1/3 cup fresh basil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon each olive oil melted butter, Dijon mustard, and liquid honey
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 lbs uncooked jumbo shrimp peeled and deveined


Combine all marinade ingredients in a small bowl.  Place shrimp in a large heavy-duty, resealable plastic bag. Pour marinade over shrimp and seal bag. Turn bag several times to coat shrimp with marinade. Marinate in refrigerator for 1 hour Preheat grill to high. Thread shrimp onto skewers (5 or 6 per skewer). Discard marinade, Grill shrimp for about 2 minutes per side, just until shrimp turns pink and no gray remains.
Share X

Lemon Basil Shrimp Skewers