3/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced parsley
2 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon oregano
Pepper
2 pounds shrimp

In a long shallow dish, combine all ingredients except shrimp. Rinse shrimp. With scissors, slit and devein them. Skewer shrimp and arrange in a dish to marinate for 2 hours. Grill shrimp over hot coals, 3 minutes to a side. Remove, then arrange in a bowl and garnish with parsley and lemon. Use Basil Mayonnaise for dipping.

Basil Mayonnaise
2 egg yolks (at room temperature)
1 teaspoon wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon white pepper
1 1/2 cups olive or vegetable oil, divided
Lemon juice and/or wine vinegar
Salt and pepper, to taste
2 cups fresh basil leaves
1/2 cup olive oil
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

Rinse a mixing bowl with hot water and dry well. Add egg yolks, wine vinegar, mustard, salt and white pepper to taste. Beat vigorously with a whisk or at high speed of an electric mixer. Add olive oil VERY SLOWLY. Add 1/2 cup more in a stream, adding lemon juice, salt and pepper to taste. In a blender or food processor, blend basil leaves, 1/2 cup olive oil, garlic, salt and pepper to aste. Whisk the mixture into the mayonnaise, adding more lemon juice and salt to taste.

Serves 4.