- 4 limes
- 3 cloves garlic , minced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 pounds (about 40) large shrimp , peeled and deveined (tails left on)
- 1/4 cup basil leaves , cut into thin ribbons
Meanwhile, light grill or heat a grill pan over a medium-high flame. When coals are medium-hot or grill pan is heated, set marinated shrimp on a paper towel-lined plate. (Paper towels will absorb excess marinade and prevent grill from smoking.) Then place shrimp on grill; sprinkle with additional salt and pepper, if desired. Grill shrimp 2 to 3 minutes on each side, just until curled and pink in color. Remove from grill and slide off skewers.
Sprinkle shrimp with basil. Cut remaining lime into 4 wedges and serve with shrimp.