Herby grilled shrimp skewers
There is something about shrimp that gets everyone excited. This recipe is so easy and so flavorful. It is the perfect hot summer night dinner.
I like to serve this with a cold bean salad (white beans, cubed avocado and lots of herbs with EVOO and S+P) and a baguette. Ice cold beer or lemonade on the side.
XO, km
THE DISH:
Herby grilled shrimp | serves 6
THE STUFF:
2 tsp Dijon mustard
juice of 1 lemon
1/2 cup parsley, chopped
1/2 cup basil, chopped
1/3 tsp Kosher salt
1/4 tsp pepper
4 Tbsp EVOO
2 lbs large shrimp, peeled and deveined, tail left intact
THE HOW-TO:
If you are using wooden skewers, make sure they soak for at least 30 minutes before you thread the shrimp.
In a large mixing bowl, stir together the Dijon mustard, lemon juice, parsley, basil, salt, pepper and EVOO. Add the shrimp and toss to coat in the marinade. Refrigerate for 30 minutes.
Prepare a bbq to medium-high.
Thread the shrimp, about 4 to a skewer, onto the skewers. Grill until opaque throughout, about 3 minutes per side. Serve at once.