Seafood and a white wine spritzer are prettyyyyy much my definition of summer. A few summers ago I had the most delicious shrimp at the Chatham Bars Inn, in Chatham, Cape Cod… it was slightly charred, and doused in lemon juice, and had a little kick of something spicy.

These shrimp skewers are inspired by that perfect summer day, and I can promise that after one bight you will immediately feel like you are sitting seaside with the latest Elin Hilderbrand novel in hand.

Ingredients

For the Skewers

• 1/2 pound raw shrimp
• 2 lemons, juiced
• 1 shallot, minced
• 1 TBS spicy brown mustard
• 1 TSP salt
• 1/2 teaspoon garlic powder
• Tiny wood skewers for assembly

For the Avocado Basil Dip

• 1 ripe avocado
• 2 TBS plain greek yogurt
• 1 lemon, juiced
• 1/4 cup packed basil leaves
• 1 TSP salt

Steps

• In a bowl create the marinade for the shrimp by combining the lemon juice, shallot, mustard, salt and garlic powder
• Gently toss the shrimp into the marinade and set aside
• While the shrimp is marinading, place all ingredients for the avocado basil dip into a food processor and blend until smooth
• Preheat a grill to medium heat and spray lightly with pam
• Place the shrimp on the grill for about 3-4 minutes on each side
• TIP: I like to place a basil leaf in-between each skewer for a fun pop of color