Grilled Shrimp with Olive Oil and Herb Sauce

Ingredients:

2 tbsp freshly chopped shallots

1 tbsp minced garlic

2 tsp Dijon mustard

1/3 cup dry white wine

1/3 cup lemon juice

3/4 cup olive oil

1 tsp finely chopped rosemary leaves

1 tbsp finely chopped parsley

1/4 cup finely chopped basil

salt and freshly ground black pepper to taste

2 lbs shrimp,shelled and deveined

buerre blanc

Instructions:

In a large bowl,combine the shallots,garlic,mustard,wine,lemon juice.oil,rosemary,parsley,basil,salt and freshly ground black pepper.

Add the shrimp and stir to blend.

Refrigerate and let stand a minimum of 2 hours.

When ready to cook,preheat a cleaned,well-scrubbed outdoor grill to high.

Brush the grill lightly with oil.

Arrange an equal number of the shrimp-perhaps 7 or 8-on 4 skewers.

Arrange them so that they will lie flat and touching when placed on the grill.

Place the skewered shrimp on the grill and cook 1½ to 2 minutes,or until the shrimp can be lifted from the grill without sticking.

Turn the shrimp and cook them 1½-to 2 minutes,or until done.

Remove grilled shrimp from the skewers and arrange them,edges slightly overlapping,on each of 4 plates.

Serve grilled shrimp with lemon wedges or,if you wish,with beurre blanc,or white sauce,spooned over.