Sunday, February 4, 2007

Spicy Lemon Shrimp with Basil Mayonnaise

1 Tbsp lemon zest
3 Tbsp lemon juice
¾ tsp crushed red pepper
½ tsp salt
2 cloves garlic, minced
3 Tbsp olive oil
1 lb uncooked peeled deveined large shrimp (22 to 25 per pound), thawed
½ c loosely packed fresh basil leaves
½ c mayonnaise

Set oven to broil. Mix lemon zest, lemon juice, red pepper, salt, garlic and 1 Tbsp of the oil in a medium glass bowl. Add shrimp; toss to coat. Spread shrimp in ungreased jelly roll pan. Broil with tops 2 to 3 inches from heat, for 3 to 5 minutes or until shrimp are pink and firm.

Place basil and remaining 2 Tbsp oil in a food processor. Cover and process until chopped. Add mayonnaise; cover and process until smooth. Serve shrimp with mayonnaise.

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