Recipe(tried): Shrimp in a Skillet or on the BBQ for June and Marilyn

SHRIMP IN A SKILLET OR ON THE BBQ

SHRIMP MARINADE:
1/3 cup chopped fresh basil leaves
2 tbsp. freshly squeezed lemon juice
1 tbsp. EACH olive oil, melted butter. Dijon mustard and liquid honey (I use margarine.)
2 tsp. minced garlic (or more to taste)
tiny speck of ginger powder (I'm not crazy about ginger. Add more if you'd like.)
1 tsp. balsamic vinegar
2 lbs. Uncooked large shrimp, peeled and deveined.

I use 3/4 of the above amount of already cooked shrimp size 61-70 or 71-90 and I double the sauce.

Combine marinade ingredients in a small bowl. Stir to mix. Place shrimp in a large, heavy duty, resealable plastic bag. Add marinade ingredients to bag. Turn bag several times to coat shrimp with marinade. Marinate in refrigerator for at least 1 hour. (Sorry I don't know how long is too long.)

Cook shrimp and marinade in skillet until shrimp turn pink or are cooked through.

This recipe was originally for shrimp on skewers and BBQ'd. I looked for the original recipe to give those instructions and I didn't find it. (It is from the Canadian edition of Reader's Digest July 2006.)