Combine two tablespoons of olive oil, two tablespoons of lime juice, one teaspoon of dijon mustard, about a teaspoon of minced basil, a couple of garlic cloves (minced), a pinch of salt and some cracked black pepper in a large ziplock bag, mixing well. Add a pound of raw, peeled and devained, shrimp. Toss the bag around to coat shrimp in the marinade, let rest about five to ten minutes. Heat a non-stick skillet over medium heat, add shrimp and saute until pink, about five, six minutes.
Sharon