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Lemon Basil Shrimp Recipe


This shrimp is a great summer meal, skewered and grilled. Serve with your favorite pasta and fresh tomato wedges.


  • 1 c. fresh basil, packed
  • 1/2 c. Olive Basin Extra Virgin Olive Oil
  • 1/4 c. fresh lemon juice
  • 3 large garlic cloves, coarsely chopped
  • 2 Tbsp. grated Parmesan cheese
  • 1 tsp. grated lemon peel
  • 1/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 1/4 lb. large shrimp, peeled and deveined


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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