Basil-Mustard Shrimp
1/2 cup Silver Palate Lemon Basil Grilling Sauce
2 tablespoons mayonnaise, regular, low-fat or fat-free
1-1/2 tablespoons Silver Palate Dijon Mustard
2 teaspoons vegetable oil
1 pound peeled and deveined shrimp
2 tablespoons minced shallots
1/2 cup dry white wine
Freshly ground black pepper to taste
1/4 cup finely julienned basil leaves
Cooked sai fun bean threads or rice.
Combine Silver Palate Lemon Basil Grilling Sauce, mayonnaise and Silver Palate Dijon Mustard in a small bowl. Heat a large wok or skillet over high heat. Add oil and shrimp, stirring until just pink. Stir in shallots and, after 1 minute, pour in wine, and boil until reduced by half. Stir in lemon basil sauce mixture and black pepper and cook 1 minute longer. Stir in basil and serve over bean threads or rice. Be sure to use fresh basil leaves to add the real punch of flavor. Serve with steamed sugar snap peas or broccoli.