- 24 jumbo tiger shrimp or langoustines
- 2 garlic cloves, minced
- Two generous handfuls of shredded basil leaves
- 1/4 cup/60 ml olive oil
- Cut the shrimp in half lengthwise. Mince the garlic.
- Shred the basil leaves. Toss together with the shrimp halves and the olive oil in a glass bowl.
- Cover and let sit in the fridge for about an hour. Remove half an hour before cooking.
- Heat the oven to broil.
- Spread the shrimp over a baking sheet, dribbling over any basil oil that stays behind in the bowl.
- Broil 5 minutes until the flesh is cooked.
- Serve immediately, if not sooner.
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