Ingredients:
12 -18 large tiger shrimp, peeled and de-veined ( I leave the tail on)
1 tablespoon Dijon mustard
2 ounces melted butter
3 garlic cloves, crushed
2 tablespoons olive oil
2 -3 tablespoons freshly chopped basil leaves
1 lemons, juice of, depending how lemony you like it, a medium or large lemon
salt
white pepper
Directions:
Place all the ingredients, except the prawns, in a shallow dish and mix well, taste or you want to add more mustard.
Add the prawns and toss to coat, cover, refrigerate for 1 hour.
Remove the prawns from the marinade and thread on skewers.
Cook over medium coals for 2-3 minutes on each side, basting with any remaining marinade from time to time.
Serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.