| Ingredients |
| |
| 2 |
lbs |
jumbo shrimp |
| Marinade |
| ¼ |
cup |
olive oil |
| 2 |
clove |
large garlic, minced |
| 1 |
each |
small red onion, thinly chopped |
| 1½ |
tsp |
yellow mustard |
| 4 |
Tbsp |
minced parsley |
| 2 |
Tbsp |
minced dill |
| 4 |
Tbsp |
lemon juice |
| 1 |
tsp |
salt |
| ⅛ |
tsp |
black pepper |
| |
|
| Preparation steps: |
- Peel the shrimp leaving the tails on and devein them.
- Combine marinade ingredients in a large bowl.
- Add the shrimp and mix.
- Marinade for 1 hour or refrigerate for up to overnight.
- Skewer the shrimp, 4-5 shrimp per skewer.
- Grill the shrimp on a medium-high heat for 2½-3 minutes on each side.
Serving: Serve on a plater either warm or at room temperature.
|
| Personal notes |
|
This recipe is inspired from a shrimp appetizer my friend Jane prepares.
She serves it with a sweet fruit salsa.
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