Grilled Herb Shrimp
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!
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition
Calories: 210kcalCarbohydrates: 5gProtein: 32gFat: 6gSaturated Fat: 0gCholesterol: 381mgSodium: 2068mgPotassium: 192mgFiber: 1gSugar: 1gVitamin A: 420IUVitamin C: 20.9mgCalcium: 251mgIron: 3.6mg
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