Herbed Shrimp Skewers with Basil Mayonnaise

Skewered shrimp and vegetables are one of the quickest summer meals around. The trick for ensuring your skewers don't burn while you're grilling is to soak them in water for 30 minutes or so before using. Another skewer trick is to use two skewers for each set of shrimp. This eliminates spinning shrimp problems and makes it easy to flip them. The herbal marinade gives these shrimp great flavor, which is even better when you dip them in the basil mayonnaise. I rounded out this meal with skewered zucchini and grilled pineapple planks.

Adapted from Junior League of Memphis: "Heart and Soul," 1992.


Serves 4.

Ingredients
Herbed Shrimp Skewers
1 1/2 lb wild shrimp, peeled and deveined
wooden skewers that have been soaked in water 30-60 minutes
1/2 cup extra virgin olive oil
2 Tbsp fresh lemon juice
2 cloves garlic, crushed
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp dried oregano

Basil Mayonnaise
2 egg yolks
2 tsp Dijon mustard
3 tsp lemon juice
1 cup extra light olive oil
sea salt
freshly ground black pepper
2 cups firmly packed fresh basil
2 garlic cloves, minced

Preparation
Herbed Shrimp Skewers

1. Skewer shrimp, using one skewer to pierce the meaty part of the shrimp and another to pierce the tail end.  Repeat this process to skewer 3-4 shrimp per pair of skewers. Place skewered shrimp in a large glass baking dish.
2. Combine the next 6 ingredients (oil through oregano) in a small bowl. Drizzle marinade over shrimp and turn the skewers to ensure all sides are covered in marinade. Cover end refrigerate up to 2 hours.
3. Grill over medium heat for 2-3 minutes per side, or until opaque throughout. 

Basil Mayonnaise

1. Pulse basil and garlic in a food processor until finely chopped. Set aside.
2. Place egg yolks, 1 tsp mustard, and 1 tsp lemon juice in a medium bowl. Whisk to combine.
3. Slowly whisk in olive oil, a little at a time, until it emulsifies. Continue adding olive oil until mixture thickens. Add remaining mustard and lemon juice, whisking to incorporate.
4. Fold in chopped basil and garlic. Season with salt and pepper.
5. Refrigerate for 30 minutes to allow flavors to combine. Refrigerate in an air-tight container for up to 1 week.

To Serve

Remove shrimp from skewers and dip in basil mayonnaise. Serve with skewered zucchini rounds and grilled pineapple.