• 2-1/2 tablespoons olive oil
• 1/4 cup melted butter
• 4 tablespoons lemon juice
• 3 tablespoons brown mustard
• 1/2 cup minced fresh basil
• 3 minced cloves of garlic
• 3 pounds fresh shrimp, peeled and deveined
• white pepper to taste
• salt to taste

Mix all ingredients and toss to coat the shrimp. Cover and refrigerate for one hour. Remove shrimp from marinade, put on skewers, and discard marinade. Lightly oil the grill grate, and cook over high heat until opaque (about 4 minutes.)