Why, oh why have I never tried this recipe before? How in the world did this one slip past me? This recipe is right down my alley…with my long work commute, I’m always on the lookout for recipes that are healthy, tasty, and easy to prepare for weeknight cooking. To keep things light, I served this dish with a fresh salad of mixed baby greens (with toasted pinenuts, dried cranberries, crumbled goat cheese, and honey lime vinaigrette) and pearl couscous (made with sauteed onions, chopped parsley, and grape tomatoes).
So yummy! The only changes I would make next time is reducing the salt just a bit and maybe adding a drizzle of honey to the marinade. This recipe will become part of my regular repertoire. Excellent choice by Penny from Lake Lure Cottage Kitchen for this Barefoot Bloggers selection!
Source: Grilled Herb Shrimp, Barefoot Contessa Parties!
Ingredients
2 pounds large shrimp (16 to 20 per pound), peeled and deveined (with tails on)
3 cloves garlic, minced
1 medium yellow onion, small-diced
¼ cup minced fresh parsley
¼ cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ cup good olive oil
1 lemon, juiced
Directions
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 ½ minutes on each side.
Source: Grilled Herb Shrimp, Barefoot Contessa Parties!
Ingredients
2 pounds large shrimp (16 to 20 per pound), peeled and deveined (with tails on)
3 cloves garlic, minced
1 medium yellow onion, small-diced
¼ cup minced fresh parsley
¼ cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ cup good olive oil
1 lemon, juiced
Directions
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 ½ minutes on each side.
Glad you liked it Kimberly. Your pictures look great. Thanks for cooking with me.
ReplyDeleteIt must be shrimp season with all the recipes I'm seeing for it. Yours looks and sound very delicious!!! Love it with all the mustard. Bookmarked!
ReplyDelete