GRILLED HERB SHRIMP
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This recipe is great for dinner and can also be made as an appetizer for cocktail parties.
(Makes: 6 Servings)
Ingredients
3 garlic cloves, 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
1/4 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
Mango salsa ( See Dips )
Directions
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 the shrimp from sticking.
Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving.
Grill the shrimp for 1 1/2 minutes on each side.
Serve with the Mango Salsa.
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