Basil Shrimp, Asian-Style Sugar Snap Peas

Hi everyone!

Tomorrow we are having Basil Shrimp for dinner. This is another shrimp recipe that you do on the grill. I think these look really good. It almost makes me want to try one...almost. On the side we'll be having Asian-Style Sugar Snap Peas and rice.

Basil Shrimp
Amy - amylz
All Recipes Yields: 9 servings

2 1/2 tablespoons olive oil
1/4 cup butter, melted
1 1/2 lemons, juiced
3 tablespoons brown mustard
1/2 cup minced fresh basil
3 cloves garlic, minced
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
skewers

1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Asian-Style Sugar Snap Peas
Amy – amylz McCormick
Makes 4 (3/4-cup) servings.

2 teaspoons oil
1/4 cup finely chopped onion
1 tablespoon soy sauce
1/2 teaspoon Garlic Pepper Seasoning using (McCormick)
1/4 teaspoon Ground Ginger
1 bag (16 ounces) frozen sugar snap peas

1. Heat oil in large skillet on medium heat. Add onion; cook and stir 1 to 2 minutes until tender.
2. Stir in soy sauce, garlic pepper seasoning and ginger. Add sugar snap peas; toss to coat well. Reduce heat to medium-low; cover and cook 5 minutes or until peas are heated through. Season with additional garlic pepper seasoning, if desired.

Amy