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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Ina Garten Barefoot Contessa Parties. Serve with mango salsa. Prep time does not choose marinating times as there are options. Ingredients:
3 garlic cloves, minced |
1 medium yellow onion, diced |
1/4 cup fresh parsley, minced |
1/4 cup fresh basil, minced |
1 teaspoon dry mustard |
2 teaspoons dijon mustard |
2 teaspoons kosher salt |
1/4 teaspoon pepper, freshly ground |
1/4 cup olive oil |
1 lemon, juiced |
2 lbs jumbo shrimp, peeled and tails left on |
Directions:
1. Combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil and lemon juice. Add the shrimp and allow them to marinate for 1 hr at room temperature or cover and refrigerate for up to 2 days.
2. Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent sticking. Skewer the shrimp. Ina uses 5-6 chrim on a 12-inch skewer for a dinner serving. Grill the shrim for 1 1/2 minutes on each side. Serve with Mango Salsa.
3. You can also broil the shrimp 3 inches from the flame and 2 minutes per side.
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