Sunday, July 13, 2008
This is the perfect summer recipe. Great for a hot day when you don't want to turn the oven on. It's another favorite of mine from Ina. I make it quite a bit because my kids love it too.
The recipe makes enough for eight people. But, can easily be cut in half.
You'll need 2 lbs. of shrimp. I use frozen raw shrimp, that has already been de-veined, and shelled. It's quick and so much easier that doing it yourself.
I thaw the shrimp in a colander under running water for about 7-8 minutes.
Next, you need 2 cloves of garlic, minced. Place in a mixing bowl.
Take a small onion,
and add it to the bowl.
Then, you'll need some fresh parsley.
About a 1/4 cup, minced,
and some fresh basil leaves.
Also, a 1/4 cup minced & added to the bowl.
A teaspoon of dry mustard,
and 2 teaspoons Dijon mustard,
a teaspoon of salt,
some freshly ground pepper,
the juice from half a lemon,
and a 1/4 cup olive oil.
Mix it all up.
Add the thawed shrimp,
and mix again.
The mixture can be refrigerated until ready to use...up to a few hours. Or, left out at room temperature for 30 minutes.
Soak some bamboo skewers in water, so they don't burn on the grill.
When you are ready to cook, heat up the grill. Thread the shrimp onto the skewers.
Place on the grill,
and cook for 1 1/2-2 minutes per side.
(Grilling courtesy of DH)