1/4 cup olive oil
1/2 medium shallot (diced)
1 to 2 cloves garlic (minced)
Juice of 1 large lemon
1 teaspoon finely chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
Optional: Pinch of white pepper
Peel and devein 2 1/2 pounds jumbo shrimp. Blot dry with paper towels and place in a resealable plastic bag.
Combine marinade ingredients together in a bowl or large mixing cup. Pour mixture over shrimp. Seal bag and place in refrigerator for 30 to 45 minutes, but no longer than that as the acid from the lemon juice will begin to soften the shrimp.
Preheat grill for medium-high heat. Right before placing shrimp on the grill, oil grill grates or thread the shrimp onto skewers before grilling. You can also place the shrimp with a little bit of the marinade in a tightly sealed aluminum foil pouch and put on the grill for about 10 minutes.
Remove shrimp from bag and discard marinade. Place shrimp on grill and allow to cook for 2 to 3 minutes on each side or until they appear pink and firm all the way around.
Remove from heat and serve immediately with a little extra chopped cilantro or basil on top.
TIP: Since this marinade would also be great as a sauce to drizzle over the shrimp once they're cooked, consider doubling the recipe, saving half to use when serving.