Herbed Shrimp with Basil Dipping Sauce

I first tested this recipe on "Nochebuena". The basil and lemon combined with the savory Basil Dipping sauce make this dish light tasting and irresistible. I now make it occasionally as a treat. Rodrigo never got a proper father's day meal because we were on the road so I made up for it last Sunday with his favorites, steak, shrimp, pasta, salad and bread. I've already listed the steak recipe.

recipe compliments of Our Best Holiday Menus 2008 p64 & 66

Ingredients:

• 2 lbs of fresh or frozen jumbo shrimp (cooked or raw
• 2 TBS snipped fresh basil
• 1 TBS fresh lemon juice
• 3/4 tsp salt
• 1/4 tsp pepper
• 2 TBS extra virgin olive oil
• Basil dipping sauce (below)
• lemon wedges (optional)
• snipped fresh basil (optional)

1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails (please note I served it like a cocktail so I didn't remove the tails) If your shrimp is pre-cooked skip to step 3 if raw go to step 2.

2. Rinse shrimp; pat dry with paper towels - ONLY IF RAW.

3. In a large bowl, combine 2 TBS of snipped basil, the lemon juice, salt, and pepper. Add shrimp and toss to coat. Cover and marinate in refrigerator for 10 to 30 min. If your shrimp is pre-cooked you are done - you have the option of serving cold like a cocktail or heating the shrimp through and serving along side steak with basil dipping sauce.

4. In a large skilled, cook shrimp, half at a time,in hot oil over medium-high heat for 2-3 minutes or until shrimp are opaque (be careful not to overcook shrimp which is very easy to do.), stirring often to cook evenly. Transfer shrimp to serving platter.

5. Again you can serve warm or chill until serving time. Serve with Basil Dipping Sauce and if desired lemon wedges and snipped basil. Makes 8 servings.

Basil Dipping Sauce

• 1 cup mayonnaise
• 1TBS snipped fresh basil
• 2 cloves of garlic, minced
• 1 tsp of lemon juice
• 1 tsp Dijon-style mustard
• 1/8 tsp cayenne pepper.

1. In a small bowl, combine mayonnaise, basil, garlic, lemon juice, mustard, and cayenne pepper. Cover and refrigerate until ready to serve with Herbed shrimp. Makes 1 cup.