Ingredients
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12 -18 large tiger shrimp, peeled and de-veined (I leave the tail on)
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1 tablespoon Dijon mustard
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2 ounces melted butter
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3 garlic cloves, crushed
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2 tablespoons olive oil
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2 -3 tablespoons freshly chopped basil leaves
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1 lemon, juice of, depending how lemony you like it, a medium or large lemon
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salt
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white pepper
Instructions
- Place all the ingredients, except the prawns, in a shallow dish and mix well, taste or you want to add more mustard.
- Add the prawns and toss to coat, cover, refrigerate for 1 hour.
- Remove the prawns from the marinade and thread on skewers.
- Cook over medium coals for 2-3 minutes on each side, basting with any remaining marinade from time to time.
- Serve immediately.