Ingredients

1 lb. 26-30ct. shelled, deveined and tail-off shrimp

5 cloves minced fresh garlic

1 stick salted butter

Zest of 1 lemon

Juice of 2 lemons

1 cup balsamic vinegar

12 julienned basil leaves

Fresh cracked black pepper salt to taste

Skewers

Preparation

Shell, de-vein and remove the tails of raw shrimp; set shrimp in a small bowl. (Simmer shells and tails in 1/4 cup of water to extract extra flavor. Drain shells, save the stock. It can be frozen or reduce it further and add to lemon sauce)

Zest 1 lemon and juice 2 lemons into medium saucepan. Reduce on medium heat to half the liquid.

Finely julienne the basil, set aside. Add the butter, minced garlic and 4-5 twists of cracked black pepper.

In a small saucepan, reduce 1 cup of balsamic vinegar to the constancy of honey. Set aside for garnish. Continue to reduce lemon sauce until thickness of a bbq sauce.

While reducing, cut off edges of the skewers to fit in large saucepan or griddle (or even better- the grill); add 5 shrimp per skewer alternating facing directions while still remaining flat on 2 sides. Stir sauce occasionally. (Cornstarch can help thicken the sauce.) Add basil and stir in.

Line skewers in saucepan/griddle and cook on medium heat until completely pink on one side (about 5 mins). Flip shrimp skewers over and cook other side until pink (another 4-5 mins). Careful not to overcook. Place skewers and sauce on a serving plate and pour balsamic reduction over skewers. Serve hot with more cracked black pepper and salt to taste.

• Sauce secret: Great as a pasta sauce! Just skip the skewers, boil noodles, toss in a few favorite veggies and garnish with shredded Parmesan. Also amazing with other seafood and chicken!