Peel and de-vein shrimp. Mince garlic and basil. In a shallow bowl, mix olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic. Season with salt and pepper. Add shrimp and toss. Cover, and refrigerate for at least 1 hour.
Set grids at medium height. Preheat grill to high heat. Remove shrimp from marinade, and place in your Broilmaster Shrimp and Veggie Basket. Cook for 3 to 4 minutes, turning with spatula until shrimp turns red. Flesh should become pearly opaque. Remove from grill and serve hot with your favorite salad, pasta or vegetables.
