Grilled Shrimp Skewers
Ingredients
The shrimp
-
12
skewers
10-inch bamboo skewers soaked for at least 30 minutes
-
2
pounds
jumbo shrimp raw with tails on
The marinade
-
1
medium
onion chopped
-
½
cup
olive oil
-
¼
cup
fresh basil leaves
-
¼
cup
fresh parsley
-
3
cloves
garlic
-
2
tablespoons
lemon juice from 1 lemon
-
2
teaspoons
Dijon mustard
-
1
teaspoon
dried mustard
-
to taste
salt and freshly ground black pepper
Instructions
- Soak bamboo skewers if not done already.
- If shrimp are in the shell, cut along the middle back, leaving the tail intact.
- Remove the dark vein from the back of each shrimp and rinse.
- In a food processor, blend onion, olive oil, basil, parsley, garlic, lemon juice, Dijon, dry mustard, salt, and pepper until smooth.
- Pour the marinade into a plastic bag, add shrimp, and toss to coat. Marinate for 1 hour at room temperature or up to 2 hours in the refrigerator.
- Preheat the grill on high for 10 to 15 minutes. Clean and oil the grate.
- Skewer 5 or 6 shrimp onto each skewer.
- Grill shrimp for 2 to 3 minutes per side, until pinkish white and opaque.
Nutrition Facts (estimated)
Servings
4
Calories
323
Total fat
20g
Total carbohydrates
3g
Total protein
31g
Sodium
1197mg
Cholesterol
381mg
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