Grilled Shrimp with Orange Basil Butter


16 each jumbo shrimp, peeled and deveined
Salt and ground black pepper
Vegetable Spray
4 oz unsalted butter, softened
2 tablespoons fresh basil, chiffonade
1 tablespoon orange zest
1 tablespoon orange juice
1 crusty baguette, sliced and grilled (or zucchini noodles)


Preheat grill (or grill pan). Season shrimp with salt and pepper and apply a light coating of spray. Grill shrimp 2–3 minutes per side, and until pink and opaque.

Add to bowl of food processor: butter, basil, and orange zest; mix well. Add juice and season with salt and pepper. Toss hot shrimp with butter mixture and serve with grilled baguette for dipping or zucchini noodles if you prefer.

If you make extra butter, Place butter on the bottom third of a sheet of 12 x 18 inch parchment paper, fold paper over butter and push with a cookie sheet until butter is even and paper is taut. Refrigerate or freeze unused portion until ready to use.