Grilled Herb Shrimp (Ina Garten) |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Ingredients:
2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note) |
3 cloves garlic, minced |
1 medium yellow onion, small-diced |
1/4 cup minced fresh parsley |
1/4 cup minced fresh basil |
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 |
Directions:
1. Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
2. Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
3. Note: I leave the tails on when I'm peeling the shrimp.
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