3/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon minced parsley 2 garlic cloves, crushed 1 teaspoon salt 1/2 teaspoon oregano Pepper 2 pounds shrimp
In a long shallow dish, combine all ingredients except shrimp. Rinse shrimp. With scissors, slit and devein them. Skewer shrimp and arrange in a dish to marinate for 2 hours. Grill shrimp over hot coals, 3 minutes to a side. Remove, then arrange in a bowl and garnish with parsley and lemon. Use Basil Mayonnaise for dipping.
Basil Mayonnaise 2 egg yolks (at room temperature) 1 teaspoon wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/2 teaspoon white pepper 1 1/2 cups olive or vegetable oil, divided Lemon juice and/or wine vinegar Salt and pepper, to taste 2 cups fresh basil leaves 1/2 cup olive oil 1 garlic clove, crushed 1/4 teaspoon salt 1/4 teaspoon pepper
Rinse a mixing bowl with hot water and dry well. Add egg yolks, wine vinegar, mustard, salt and white pepper to taste. Beat vigorously with a whisk or at high speed of an electric mixer. Add olive oil VERY SLOWLY. Add 1/2 cup more in a stream, adding lemon juice, salt and pepper to taste. In a blender or food processor, blend basil leaves, 1/2 cup olive oil, garlic, salt and pepper to aste. Whisk the mixture into the mayonnaise, adding more lemon juice and salt to taste.
