Add some Asian flair to grilled shrimp this summer with this delightfully simple recipe from the Adobe Rose Inn.

Asian Grilled Shrimp

Ingredients

2 lb.large shrimp, cleaned, deveined
½ cup extra virgin olive oil
½ cup fresh basil finely chopped
4 extra large cloves of garlic put through a garlic press
2 TBS. white wine vinegar
1 TBS. Worcestershire sauce
Sambol Olek to taste (can be found in Asian grocery stores)
½ teas. salt
½ teas. freshly ground black pepper

Preparation

In a bowl, thoroughly combine the following:

½ cup extra virgin olive oil
½ cup fresh basil finely chopped
4 extra large cloves of garlic put through a garlic press
2 TBS. white wine vinegar
1 TBS. Worcestershire sauce
Sambol Olek to taste (can be found in Asian grocery stores)
½ teas. salt
½ teas. freshly ground black pepper

Place ¼ cup of marinade in a large zip-lock bag. Add the shrimp and turn tomake certain all shrimp are coated with the marinade. Chill the shrimp andmarinade for no more than two hours. Refrigerate the remaining marinade. Soakwooden skewers in water for at least 30 minutes to prevent them from burning onthe grill.

Heat the grill to a medium heat, approximately 350 degrees. Thread the shrimponto the skewers and grill for 2 – 3 minutes per side or until the shrimp isopaque in the center. Be careful not to over cook. Arrange the skewers on aplatter and spoon heated marinade over the shrimp. Enjoy!

Serves 6-8.

*Recipe courtesy of BNBFinder.com. Photo credit: Adobe Rose Inn.*