1/3 Cup Fresh Basil Leaves, Chopped	2 Teaspoons Grated Lemon Zest
2 Tablespoons Lemon Juice, Freshly	1 Teaspoon Balsamic Vinegar
-Squeezed Or Bottled	1/2 Teaspoon Salt
1 Tablespoon Each Olive Oil	1/4 Teaspoon Freshly Ground Black
1 Tablespoon Melted Butter	-Pepper
1 Tablespoon Dijon Mustard	2 Lbs Uncooked Large Shrimp,
1 Tablespoon Liquid Honey	-Peeled And Deveined (leave Tails
2 Teaspoons Minced Garlic	-Intact)
2 Teaspoons Ginger root, Grated	8 12- Inch Metal Skewers

Combine all marinade ingredients in a small bowl. Place shrimp in a large, heavy-duty, resealable plastic bag. Pour marinade over shrimp and seal bag. Turn bag several times to coat shrimp with marinade. Marinate in refrigerator for 1 hour.

Preheat grill to high setting. Thread shrimp onto skewers (5 or 6 shrimp per skewer, depending on size of shrimp). Discard marinade or if using to baste boil first. Spray grill rack with cooking spray or brush lightly with oil. Grill shrimp for about 2 minutes per side, just until shrimp turns pink and no grey remains. Be careful not to overbook shrimp or they will be rubbery.

Serve skewers hot or cold, on a salad, with a hot rice side dish, with grill vegetables or as an appetizer.