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2 pounds large tail-on shrimp (16 to 20 per pound), de-headed, peeled and deveined
3 cloves garlic, minced
1 medium yellow onion, small-diced
¼ cup minced fresh parsley (or 2 teaspoons dried)
¼ cup minced fresh basil (or 2 teaspoons dried)
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons Kosher salt
½ teaspoon freshly ground black pepper
¼ cup good olive oil
1 lemon, juiced
12-inch wooden skewers |
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Combine all ingredients and allow them to marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days. Soak the skewers in water for 1 hour or more.
Drain the skewers. Skewer 3 to 6 shrimp, depending on the size of the shrimp. Heat the grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for about 2 minutes per side. Yield: 6 servings. |