Grilled Herb Shrimp
- 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
- 3 cloves garlic, 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
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1 lemon, juiced
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
Note: I leave the tails on when I'm peeling the shrimp.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Bobby Flay