Marinade:
1/3 cup basil leaves, minced
2 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1 tbsp butter, melted
1 tbsp Dijon mustard
1 tbsp liquid honey
2 cloves garlic, minced
2 tsp ginger root, grated
1 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 lbs uncooked large or jumbo shrimp, peeled and deveined (leave tails intact)
8 12-inch metal skewers
Combine all marinade ingredients in a small bowl. Place shrimp in a large, heavy-duty resealable plastic bag. Pour marinade over shrimp and seal bag. Turn bag several times to coat shrimp with marinade. Marinate in fridge for an hour.
Preheat grill to high. Thread shrimp onto skewers (5 or 6 shrimp per skewer, depending on size of shrimp). Discard marinade. Brush grill rack lightly with oil. Grill shrimp for about 2 minutes per side, just until shrimp turns pink and no gray remains. Be careful not to overcook shrimp or they will be rubbery. Serve.
