Garlic Marinated Shrimp

(Makes 3 servings)

1/4 cup (60 mL)   olive oil

1/2 tablespoon  (7.5 mL)   Dijon mustard

1 tablespoon  (15 mL)  chopped garlic

1 tablespoon (15 mL)  fresh lemon juice

1/4 cup (60 mL)  fresh orange juice

1/2  teaspoon   (2.5 mL)   dried basil

1  tablespoon      (15 mL)    white wine

12  large shrimp (approximately 12 to the pound)

 Combine the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine in a bowl.  Stir well to thoroughly combine the marinade flavours.

         Add the shrimp to the marinade.  Toss and stir to thoroughly coat the shrimp with the marinade.  Refrigerate for 1 hour.

         Place a porcelain grill topper on the barbecue grate.  Preheat the barbecue on high for 10 minutes.  Oil the grill topper.

         Grill the shrimp, lid up, on the grill topper for 2 to 3 minutes per side or until the shrimp become firm and their colour turns to orange.  Do not overcook

Recipes provided by Phyllis Hinz & Lamont Mackay

 "The Cooking Ladies"