Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.