3 cloves garlic, minced
1/4 cup olive oil
Salt and pepper
1 1/2 pounds shrimp, peeled and deveined
1/4 cup basil leaves, thinly sliced
Add the zest and juice of three limes to a large bowl along with the garlic. Whisk in the olive oil and season with a pinch of salt and pepper. Dump in the shrimp and toss until coated. Marinate in the fridge for 30 minutes.
At the same time, soak wooden skewers for 30 minutes in water.
When done marinating, skewer the shrimp and discard the marinade.
Meanwhile, light enough charcoal for a medium-hot fire. Alternately you could use your broiler or a grill pan. Cook the shrimp for 2 to 3 minutes a side or until pink and firm. Season with salt and pepper. Cut the last lime into wedges and serve with the shrimp.