These were fantastic — too bad this recipe is arriving on the heels of there being basically no Gulf shrimp because of the oil issue! Sad But if you aren’t a seafood snob like I am, and don’t care where your shrimp are from — try this!
It’s delicious. And easy
I served it with Parmesan risotto with peas and green beans. Delish!
Grilled Herb Shrimp
(Barefoot Contessa, by way of Pink Parsley)
2 pounds shrimp (16-20 count), peeled and deveined, but tails left on
3 cloves garlic, minced
1 medium yellow onion, minced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh black pepper
pinch of red pepper flakes
1/4 cup olive oil
1 lemon, juiced
1/2 teaspoon sugar
- Combine all the ingredients and toss to coat the shrimp. Allow to marinate at room temperature for 1 hour, or in the refrigerator for up to 24 hours.
Prepare grill. Thread the shrimp on skewers, and sprinkle one side with sugar.
Grill the shrimp, sugared side down, for about 2 minutes, then flip skewers and grill until cooked through, an additional 1-2 minutes.