Prep Time
15 min
Cook Time
3 min
Yields
6 servings
Ina marinates shrimp in a lemony herb mix, then grills them to perfection.
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ingredients
2
lb(s) large shrimp (16 to 20 per lb), peeled and deveined (see note)
3
cloves garlic, minced
1
medium yellow onion, small-diced
¼
cup minced fresh parsley
¼
cup minced fresh basil
1
tsp dry mustard
2
tsp Dijon mustard
2
tsp kosher salt
½
tsp freshly ground black pepper
¼
cup good olive oil
1
lemon, juiced
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directions
Notes
Cook's NoteI leave the tails on when I'm peeling the shrimp.
Step 1
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Step 2
Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.