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.
After a little over 2 minutes per side, the shrimp were perfectly cooked and incredibly delicious. Yum!
- 2 pounds large tail-on shrimp (16 to 20 per pound), de-headed, peeled with the tails left on and deveined
- 3 cloves garlic, minced
- 1 medium yellow onion, small-diced
- 1/4 cup minced fresh parsley or 2 teaspoons dried
- 1/4 cup minced fresh basil or 2 teaspoons dried
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1 lemon juiced
- 12- inch wooden skewers
- Combine all ingredients and allow the shrimp 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.