Tonight I have two dinners to go to. The first is at 6pm with my brother. I can't remember the last time he and I have had dinner together. Perhaps when I was in sixth grade? He's a lot older than I am.. Oh, and he's a Neurosurgeon.. I'm going to have to read NYTIMES.com before dinner so I have stuff to talk to him about.
The second dinner is with Lambo and LP... I told them I'd be boozing it up at this one as I probably won't drink with my brother...
Now, if I didn't have either of these dinners and I had access to a grill, I'd make this Shrimp & Basil number...
Ingredients
2 1/2 tablespoons olive oil
1/4 cup butter, melted
1 1/2 lemons, juiced
3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
1/2 cup minced fresh basil leaves
3 cloves garlic, minced
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
skewers
Directions
1.In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2.Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
3.Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.