2 doz. Raw Medium Shrimp, peeled and deveined, tail-on
1 doz. Cherry Tomatoes
3/4 C. Low Fat Mayonnaise
2 Tbsp. Dijon Mustard
1 1/2 Tbsp. Fresh Lemon Juice
1 Tbsp. Capers, chopped
1 tsp. Garlic, minced
1/4 C. Fresh Basil, chopped
Dash Coarsely Ground Black Pepper
Soak 12 (8-inch) bamboo skewers in warm water for 15 min. String each skewer with a California Ripe Olive, shrimp, cherry tomato, shrimp and California Ripe Olive.
Place full skewers in a shallow baking dish, cover with plastic wrap and set aside.
Whisk together mayonnaise, mustard, lemon juice, capers, and garlic until well blended. Stir in basil and season with black pepper. Remove 1/4 C. of dressing to use as marinade and reserve remainder, covered and refrigerated, for dipping sauce.
Preheat grill to medium. Unwrap skewers and brush both sides with dressing. Grill for 2-3 min. on each side until shrimp are pink and tomatoes are slightly charred.
Transfer cooked skewers to a clean plate and serve with reserved caper/basil dipping sauce.
Get creative with your seafood and whip up these Grilled Shrimp & Olive Skewers for a tasty and quick dinner! Then try it a bit on the sweeter side too with this Grilled Hawaiian Shrimp Bowl recipe!
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