Grilled Herb Shrimp is awesome to serve for your special Memorial Day dinner. I used an Ina Garten recipe as a starting point, and served the shrimp with a baked potato and fresh corn. It doesn’t get much better than this!
Making the Grilled Herb Shrimp:
I used the following ingredients: Fresh tail-on shrimp that had been de-headed, peeled and deveined, and the marinade consisting of garlic, onion, fresh parsley, basil, dry mustard, Dijon mustard, Kosher salt, freshly ground pepper, olive oil and fresh lemon juice. That’s a lot of ingredients, I know, but what a delicious result!
After I de-headed, peeled and deveined the shrimp, I made the marinade. I added the shrimp to the marinade, covered it with plastic wrap, and put it in the refrigerator for several hours. I also put the wooden skewers into a lidded container of water for a good soak. The reason for this is that the dry skewers tend to burn on the hot coal fire.