4 limes
3 cloves of garlic, minced
1/4 cup extra virgin olive oil
salt and freshly ground pepper
1 1/2 pounds (about 40) Large shrimp, peeled and deveined (tails left on)
1/4 cup basil leaves, cut into thin ribbons

using a zesteror peeler, zest 3 limes (about 1 tbls) Place in a glass large dish (large enough to hold the shrimp). Juice those same limes (about 1/2 cup juice) and pour into dish. Add garlic and olive oil, salt and pepper and shrimp. Toss gently and refridgerate for 30-45 minutes. Remove from the fridge 15 minutes before grilling and thread on metal skewers. (4-5 shrimp on a skewer).
Meanwhile, light the grill or heat grill pan over a med-high flame. When they are medium hot, set shrimp on paper towel lined plate (towel will absorbe excess liquid and keep grill from smoking). Then place shrimp on grill. Cook 2-3 minutes on each side until just curled and pink in color. Remove and slide off skewers. Sprinkle with basil. Cut remaining lime into wedges and serve with shrimp.

From Oprah Magazine. Feb. 2004