Grilled Herb Shrimp

Our local grocery store ran a buy 1, get 2 free special last week on 21-30 count bags of frozen deveined shrimp. This is close to $60 in savings! Frozen shrimp is the easiest dinner staple that I have in my kitchen because it thaws quickly, needs little time to marinate and can be cooked in less than 5 minutes. I love to add it to pasta dishes, roast it, boil it and in this case, grill it! Turning to my always reliable Barefoot Contessa cookbook, I found this delicious marinade for grilled shrimp. The fresh herbs and lemon give this shrimp a wonderful brightness while the mustard and garlic provide a very mild heat. I like to serve this dish at dinner parties because I can marinate and skewer the shrimp in advance and then cook them at the last minute. It makes an easy summer meal with roasted tomatoes, grilled squash and couscous.

Grilled Herb Shrimp
Barefoot Contessa
Serves 6

Ingredients

2 pounds large shrimp (21-30 per pound), peeled and deveined (see note)
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. I use 5-6 shrimp on a 12-inch skewer for dinner. Heat a grill to med-high heat. Grill the shrimp for only 1 minute on each side.

Note: I leave the tails on when I'm peeling the shrimp.