Grilled Herb Shrimp

Great recipe for Grilled Herb Shrimp that is super easy to make. Marinated in a simple herb mixture then grilled to perfection in just a few minutes using an outdoor grill or indoors on a George Foreman Grill. Toss the ingredients together, marinate for an hour, skewer and grill for 1 1/2 minutes on each side! What could be easier ~ with a depth of flavor that rivals your favorite seafood restaurant!

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Grilled Herb Shrimp

• 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note below)
• 3 cloves garlic, minced
• 1 medium yellow onion, small-diced
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1 teaspoon dry mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 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. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Recipe Note:

I leave the tails on when I’m peeling the shrimp. Since I used a small George Foreman Grill, I cut each wooden skewer in half and threaded three shrimp on each. If you are using a larger George Foreman Grill grill you will not need to cut the skewers. I spooned on all of the onion and herbs from the marinade as I placed the shrimp onto the grill. I didn’t want to lose a bit of flavor. Even the bits of onion were sweet and delicious. Total grilling time: 1.5 minutes.

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