Grill Appetizer: Serves 6
24 large shrimp
3 Tbs fresh lime juice
¼ cup (1/2 stick) butter, melted
½ tsp red pepper flakes
24 whole fresh basil leaves, about 2 inches long
12 Bamboo skewers, soaked in water 30 minutes
Peel and de-vein shrimp, leaving tails intact. Mix shrimp with lime juice, butter and red pepper flakes.
Rinse basil leaves: pat dry. Fold a basil leaf around each shrimp. Thread two wrapped shrimp on each skewer. Brush with any remaining butter mixture.
Grill over hot coals, turning once, for four minutes.