Chef Sandy Dowling
The Willows
2 lbs shelled and deveined shrimp
3 cloves garlic, peeled and minced finely
½ cup olive oil
2 large bunches fresh basil leaves
1 teaspoon fresh lime juice
1 teaspoon kosher salt
Bamboo skewers
In a medium-size, non-reactive bowl combine the garlic, olive oil and lime juice. Place shrimp in bowl and toss to coat. Cover and refrigerate 3 hours or preferably overnight. Remove Basil leaves from branches and set aside. Roll each shrimp in single basil leaf. Then, using a large cookie sheet as a tray skewer 4 shrimp on each bamboo skewer and then insert a 2nd skewer through the shrimps (to keep them from turning on your grill). Do this until all shrimp are skewered. Sprinkle shrimp with kosher salt. When ready to grill heat grill to medium low flame. Grill shrimp about 2 minutes on each side, turning once. Remove skewer and place on serving tray.
This is delicious as is, or even better with a drizzle of sweet mustard or Asian dipping sauce.
