Grilled Shrimp With Oil and Basil Sauce

• 1 1/2 teaspoons finely minced garlic
• 1 1/2 teaspoons finely chopped shallots
• 1 1/2 teaspoons Dijon-style mustard
• 13 cup dry white wine
• 13 cup freshly squeezed lemon juice
• 3/4 cup olive oil
• 13 cup finely chopped fresh basil
• 24 jumbo shrimp, about 1 1/4 pounds, shelled and deveined

1. Combine garlic, shallots, mustard, wine, lemon juice, olive oil and basil in a bowl.
2. Stir to blend.
3. Add shrimp and stir to coat.
4. Let stand until ready to cook.
5. When ready to cook, preheat an outdoor or indoor grill to high, or preheat a broiler to high.
6. Remove shrimp from marinade and pour marinade into a small saucepan.
7. Arrange shrimp 6 to a skewer, pushing the skewer through the tail section, then the head section, so shrimp will lie flat on grill or under broiler (see note).
8. Arrange them barely touching and without crowding.
9. Place skewers on grill or on rack under broiler, about 6 inches from source of heat, and cook about 3 minutes or until shrimp can be lifted from grill or rack without sticking.
10. Turn skewers and cook about 2 minutes longer.
11. Meanwhile, bring marinade to a boil and simmer about 2 minutes.
12. Remove shrimp from skewers and arrange them symmetrically on 4 plates.
13. Spoon the sauce over the shrimp and serve.

garlic, shallots, mustard, white wine, freshly squeezed lemon juice, olive oil, fresh basil, jumbo shrimp

Taken from cooking.nytimes.com/recipes/11357 (may not work)