24 jumbo shrimp, peeled and deveined
1 c. dry white wine
1 c. extra virgin olive oil
4 tbsp. fresh lemon juice
1/4 c. Dijon style mustard
3/4 c. chopped fresh basil leaves

Combine the wine, oil, lemon juice, mustard, chopped basil and freshly ground pepper and pour over the shrimp in a shallow non-metallic dish. Marinate at least three hours.

Prepare coals for grilling and skewer the shrimp on 4 skewers. Grill the shrimp basting with the marinade for several minutes on each side until shrimp is done. Do not overcook.