Shrimp Skewers

By jenlin

Ingredients

• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1 teaspoon dry mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup good olive oil
• Juice of 1 lemon
• 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

Combine the 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 the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.