Shrimp Skewers with Avocado Basil Dip

Place a basil leaf in-between each piece of shrimp for a pop of color

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.


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


  • 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

Leave a Comment

Your email address will not be published. Required fields are marked *