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This shrimp is a great summer meal, skewered and grilled. Serve with your favorite pasta and fresh tomato wedges.
Place basil leaves, olive oil, lemon juice, garlic cloves, Parmesan cheese, lemon peel, salt and pepper in food processor or blender. Blend until smooth. Reserve 1/4 cup marinade and set aside. Pour remaining marinade into a medium bowl. Add shrimp to marinade, tossing to coat. Cover with plastic wrap and refrigerate 30 to 60 minutes, tossing occasionally. Grill skewered shrimp over high heat, about 2 to 3 minutes per side until shrimp are opaque throughout. Spoon over pasta and drizzle with reserved marinade.
Olive Basin extra virgin olive oil, Melgarejo Hojiblanca Extra virgin olive oil, shrimp, lemon,
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