Grilled Herb Shrimp

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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