You guessed it, a Paula Deen recipe! These were yummy and I didn't feel too guilty eating them. Too bad the hush puppies didn't have the same guilt factor... This makes 10-12.
What you need:
1/3 cup veggie oil
1/3 cup OJ
1/4 cup minced fresh basil
3 tablespoons fresh lime juice
4 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon crushed red pepper
4 pounds peeled and deveined fresh shrimp (I just realized we only used 1.5 pounds of shrimp, but a full recipe of the marinade. Whoops...)
1/2 cup butter, melted
What you need to do:
In a large ziplock bag, combine first 7 ingredients, add shrimp, seal bag, refrigerate for at least 2 hours, but 4 hours max. Soak 16-20 (10 inch) wooden skewers in water to cover for 30 minutes; drain. Preheat grill to high heat (500). Remove shripm from marinade, discard marinade, thread shrimp on skewers. Brush shrimp with melted butter and grill for 1-2 minutes per side or until shrimp are pink and firm. Serve hot or at room temperature.
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