grilled shrimp
- 1½ lbs. raw, peeled shrimp (16–20 count shrimp per pound)
- ½ cup Roma tomato, finely diced (about 1 Roma tomato)
- ½ cup red onion, finely diced
- 1 tbsp. garlic, minced
- ¼ cup packed basil, chiffonade, plus additional for garnish
- 1 tbsp. lemon juice (about 1 lemon)
- ¾ cup olive oil
- 1–1½ tsp. crushed red pepper flakes
- 1 tsp. salt
- ½ tsp. ground black pepper
- Head over to eHow for the directions: http://www.ehow.com/how_5547304_grill-shrimp-skewers.html
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2016/06/14/title-grilled-shrimp/
3.2.2708