Grilled Herb Shrimp (Serves 6)
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights
Reserved
Photo: James Merrell
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
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.