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H-Burn Recipe: Basil Shrimp
Your taste buds will feel like the H-Burn is an intervention for them and not your hormones after you’ve eaten these shrimp with a pleasant zing! Add fruit on the side or a dressed salad to make it a lunch.
Or, nix the fruit and enjoy it with a salad for an H-Burn dinner.
H-Burn, Phase 3 | Serves 4
Prep time: 15 minutes | Total time: 1 hour 15 minutes
Ingredients
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
1/4 cup minced fresh basil leaves
1 1/2 teaspoons minced garlic
Sea salt to taste
Black pepper
1 1/2 pounds fresh jumbo shrimp (about 16-25 count per pound), peeled and deveined
Directions
- In a shallow dish, mix together the first 5 ingredients (olive oil, lemon juice, Dijon mustard, fresh basil leaves, garlic), and season with salt and pepper. Add the shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
- Preheat the grill or broiler to high heat. Remove the shrimp from the marinade, and thread them onto skewers. Spoon or brush any excess marinade onto the shrimp.
- Arrange the skewers in a single layer on a broiler pan. Broil for 2 to 4 minutes (depending on your broiler), or until opaque.
Your taste buds will feel like the H-Burn is an intervention for them and not your hormones after you’ve eaten these shrimp with a pleasant zing! Add fruit on the side or a dressed salad to make it a lunch.
Or, nix the fruit and enjoy it with a salad for an H-Burn dinner.
H-Burn, Phase 3 | Serves 4
Prep time: 15 minutes | Total time: 1 hour 15 minutes
Ingredients
3 tablespoons olive oil1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
1/4 cup minced fresh basil leaves
1 1/2 teaspoons minced garlic
Sea salt to taste
Black pepper
1 1/2 pounds fresh jumbo shrimp (about 16-25 count per pound), peeled and deveined
Directions
- In a shallow dish, mix together the first 5 ingredients (olive oil, lemon juice, Dijon mustard, fresh basil leaves, garlic), and season with salt and pepper. Add the shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
- Preheat the grill or broiler to high heat. Remove the shrimp from the marinade, and thread them onto skewers. Spoon or brush any excess marinade onto the shrimp.
- Arrange the skewers in a single layer on a broiler pan. Broil for 2 to 4 minutes (depending on your broiler), or until opaque.