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Herbed Shrimp and Basil Mayonnaise



  • 3/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon minced parsley
  • 2 garlic cloves, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • Pepper
  • 2 pounds shrimp

Basil Mayonnaise

  • 2 egg yolks (at room temperature)
  • 1 teaspoon wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 1/2 cups olive or vegetable oil, divided
  • Lemon juice and/or wine vinegar
  • Salt and pepper, to taste
  • 2 cups fresh basil leaves
  • 1/2 cup olive oil
  • 1 garlic clove, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Shrimp: In a long shallow dish, combine all ingredients except shrimp.
  2. Rinse shrimp. With scissors, slit and devein them. Skewer shrimp and arrange in a dish to marinate for 2 hours.
  3. Grill shrimp over hot coals, 3 minutes to a side.
  4. Remove, then arrange in a bowl and garnish with parsley and lemon. Use Basil Mayonnaise for dipping.
  5. Basil Mayonnaise: Rinse a mixing bowl with hot water and dry well.
  6. Add egg yolks, wine vinegar, mustard, salt and white pepper to taste. Beat vigorously with a whisk or at high speed of an electric mixer.
  7. Add olive oil VERY SLOWLY.
  8. Add 1/2 cup more in a stream, adding lemon juice, salt and pepper to taste.
  9. In a blender or food processor, blend basil leaves, 1/2 cup olive oil, garlic, salt and pepper to taste.
  10. Whisk the mixture into the mayonnaise, adding more lemon juice and salt to taste.

Yield: 4 servings