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Shrimp Grilled in Basil Leaves

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.


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