*Name changed for the protection of said former client and to avoid crowding the Google alerts of a poor PR intern.
People really love shrimp. Don't get me wrong... love me some shellfish... but shellfish for hours? Not really my jam.
Maybe instead of waiting all year for a shrimp promotion, you just make some at home? Crazy idea, I know. This preparation is only about 10 minutes of hands-on time.
Familiarize yourself with the ingredients in this marinade, because this could be good on ANY fish, chicken or even pork. Add a bit more oil...boom...vinaigrette. Recipe inspiration from Ina, natch.
Pop in your shrimp buddies and let them hang out for at least an hour (or longer if you're napping or something).
Key step for skewering... soak wooden skewers in water for an hour. You'd be smart to do this while your shrimp are marinating (fancy that). I've learned this one the hard way; if you don't your skewers WILL light on fire and you WILL lose precious shrimp friends in between the grill grates and you MAY cry if you've had a long day. Don't be like me. Let this be a PSA.
I just love the pink and green together in this dish. Such a preppy move for shrimp... they should totally wear pearls and monograms. And you can bet your best pair of Sperry's that these pretty, preppy shrimpies wouldn't be caught dead in a parking lot seafood restaurant!
1-2lbs shrimp, peeled and deveined (seriously, you want to devein them)
2 cloves garlic, chopped
1/2 yellow onion, minced
3 tablespoons basil, chopped
3 tablespoons parsley, chopped
1 teaspoon dried mustard
1 teaspoon dijon mustard
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Combine marinade ingredients and whisk. Add shrimp and cover and refrigerate for at least an hour. Soak skewers and place about 6-7 shrimp on each skewer. Grill over medium direct heat for about 1 1/2 minutes on each side.