Rakib S.

1. Shrimp and Lemon Kebabs Recipe courtesy of chef Sean Brock from Husk in Charleston Serves 4 24 large shrimp, peeled and deveined 5 tbsp extra-virgin olive oil 1 tbsp cracked black pepper 2 garlic cloves, minced 1 cup basil leaves, sliced into thin ribbons 2 lemons, cut into eighths 4 large wood skewers, soaked in water for at least 2 hours In a large mixing bowl, combine the shrimp, olive oil, black pepper, garlic, and basil. Toss to coat evenly. Place two shrimp on a skewer, then a lemon wedge. Continue until each skewer has 3 wedges and 6 shrimp. Grill the shrimp until just cooked through, about 2 to 3 minutes per side