Herbed Shrimp with Basil Mayonnaise

Recipe By : Junior League of Memphis: "Heart and Soul" 1992, p. 162
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Seafood
Favorites Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds large shrimp
3/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon parsley -- snipped
2 each garlic cloves -- crushed
1 teaspoon salt
1/2 teaspoon oregano -- dried, crushed
1/4 teaspoon pepper -- freshly ground
1 each lemon slices
1 each parsley sprigs
2 each egg yolks
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup olive oil
3 tablespoons lemon juice
2 cups fresh basil -- firmly packed
2 each garlic clove -- crushed

Thaw shrimp if frozen. Peel and devine. Combine olive oil, lemon juice parsley, garlic, salt, oregano, and pepper. Thread shrimp on skewers and arrange in baking dish. Marinate in the refrigerator for 2 hours, turning every 30 minutes

Meanwhile, prepare Basil Mayonnaise. Transfer skewered shrimp to broiler pan; broil (or grill directly over medium coals) for 3 minutes on each side or until shrimp turn pink. Arrange on platter. Garnish with lemon slices and parsley sprigs. Serve with Basil Mayonnaise.

BASIL MAYONNAISE In a small bowl or food processor bowl, combine egg yolks, vinegar, mustard salt, and white pepper. Beat with an electric mixer on medium speed or process until combined. With mixer or processor running, add olive oil in a slow steady stream, stopping occasionally to scrape sides of bowl. While continuing to mix or process, add lemon juice and, if necessary, more salt and white pepper to taste. Transfer mayonnaise to a medium bowl.

In the food processor bowl or a blender container, combine 1 cup of the mayonnaise, the basle leaves, and garlic. Cover and process or blend until smooth. Whisk basil mixture into remaining mayonnaise, adding more lemon juice if desired. Cover and store in the refrigerator up to 2 weeks. Makes about 2 1/2 cups.