Herb Grilled Shrimp

By merehodge

Ingredients

• 3 garlic cloves
• 1 medium yellow onion, small-diced
• 1/4 cup fresh parsley, minced
• 1/4 cup fresh basil, minced
• 1 teaspoon dry mustard
• 2 teaspoon Dijon mustard
• 2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup good olive oil
• Juice of one lemon
• 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
• Mango Salsa (see recipe for Salsa under Other)

Details

Servings 6

Preparation

Step 1

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent sticking. Skewer the shrimp (soak skewers in water to prevent burning on grill). I use 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1 1/2 minutes on each side. Serve with Mango Salsa.