Shrimp with Lemon-Basil Mayonnaise

 

1

tablespoon canola or olive oil

1

tablespoon lemon juice

1/4

teaspoon garlic powder

3/4

teaspoon lemon pepper

1 1/2

lb uncooked peeled deveined large shrimp, thawed if frozen and tails peeled

1/2

cup fat-free or reduced-fat mayonnaise or salad dressing

2

tablespoons chopped drained roasted red bell peppers (from 7-oz jar)

2

tablespoons chopped fresh basil leaves

1/2

teaspoon grated lemon peel

• 1 Heat closed medium-size contact grill for 5 to 10 minutes. In large bowl, mix butter, lemon juice, garlic powder and 1/2 teaspoon of the lemon pepper. Add shrimp; toss to coat.
• 2 Place shrimp on grill. Close grill. Grill 4 to 6 minutes or until shrimp are pink and firm.
• 3 Meanwhile, in small bowl, mix mayonnaise, bell peppers, basil, lemon peel and remaining 1/4 teaspoon lemon pepper. Serve with shrimp.