Ingredients

The following ingredients have 4 Servings
  • 2 lbs. peeled, deveined raw Jumbo shrimp (16-20 count per pound)
  • ½ cup extra-virgin olive oil
  • ½ cup honey
  • ¼ cup freshly-squeezed lemon juice
  • ¼ cup white vinegar
  • ¼ cup Dijon mustard
  • ¼ cup minced fresh chives
  • ¼ cup minced fresh basil
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons salt
  • 1 teaspoon pepper

Instruction

  • To make the marinade, whisk together all ingredients except shrimp.
  • Marinate shrimp at room temperature in half of the dressing for 20-30 minutes, or in the refrigerator for up to 2 hours. Reserve the remaining marinade to use for basting later.
  • Thread shrimp onto kabob skewers (if using wooden skewers, make sure that you soak the skewers in water for about 30 minutes before adding the shrimp).
  • Grill the shrimp over high heat for a total of about 3-5 minutes, flipping halfway through. Use the remaining dressing to baste the shrimp while they cook.
  • Garnish with additional herbs just before serving, if desired.