Butterflied Basil Shrimp
Servings: 4
  • 1 lb. large raw shrimp, shelled & deveined, leaving tails on.
  • Butterfly shrimp by cutting along the inner curve.
  • ⅓-1/2 cup STAR Extra Virgin Olive Oil
  • 1 large garlic clove, finely chopped
  • ½ cup fresh basil, finely chopped
  • 3 Tbs. dry vermouth
  • 3 Tbs. lemon juice
  • salt and pepper to taste
  • Garnish: Lemon slices & fresh basil leaves
  1. Heat oil over medium heat. Add garlic, minced basil, vermouth and lemon juice. Add shrimp and sauté, stirring for 2-4 minutes until they all turn pink. Salt and pepper to taste. Transfer to a bowl and chill to let flavors blend for an hour or two. Return to room temperature.
Serve as an appetizer to skewer with toothpicks or as salads by lining individual dishes with soft lettuce leaves, arranging shrimps & sauce on top & garnishing with basil leaves and lemon slices. For a lighter taste substitute STAR® Extra Light Olive Oil for the STAR® Extra Virgin Olive Oil.

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