This grilled herb shrimp requires little effort and yields a moist and juicy shrimp that tastes great the next day – if you have any leftovers.
You might be sick of hearing me complain about being behind in everything, but I just can’t seem to catch up! For example, this wonderful shrimp recipe was for the May Barefoot Bloggers post and I am posting it, well, end of June, almost July! Yikes! So, so sorry. The end of the school year brought along it’s own bit of chaos and I was willing to let it slide and forget my participation in my blogging groups for one month. Unfortunately, I really REALLY wanted to make this recipe for Ina Garten’s Grilled Herb Shrimp because, frankly, we love shrimp!
So, posting a month late, but still very enthusiastically, I present to you May’s Barefoot Bloggers’ post for Grilled Herb Shrimp, chosen by Penny from Lake Lure Cottage Kitchen. This recipe is ideal for several reasons.
One, it’s SUPER EASY.
Two, you get to use the grill! Yes!
Three, it’s healthy! Love it!
And four, it really does taste great.
If you are serving it as an appetizer for your July 4th picnic, your guests will not be able to have just one or two, so beware. I suppose the may con about this recipe is that shrimp is expensive. And with the oil disaster in the Gulf and with our fisherman struggling to make a living, the prices will only get higher. But, if you have some shrimp hiding in the freezer, I say go for it! This recipe will not disappoint you!
Grilled Herb Shrimp
This delicious marinade requires little effort and yields a moist and juicy shrimp that tastes great the next day - if you have any leftovers! Recipe adapted from Ina Garten, Barefoot Contessa Parties!
Ingredients:
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1/4 cup parsley, American, minced
- 1/4 cup basil, fresh, minced
- 1 tsp mustard powder
- 2 tsp dijon mustard
- 2 tsp kosher salt
- 1/2 tsp black pepper, ground
- 1/4 cup extra virgin olive oil
- 1 lemon, juice & zest, grated
- 1 lb large shrimp (21-25 count)
Directions:
- In a medium-sized bowl combine:
- 3 garlic cloves , minced
- 1 medium onion , diced
- 1/4 cup parsley, American , minced
- 1/4 cup basil, fresh , minced
- 1 tsp mustard powder
- 2 tsp dijon mustard
- 2 tsp kosher salt
- 1/2 tsp black pepper, ground
- 1/4 cup extra virgin olive oil
- 1 lemon , juice & zest, grated
- Add in:
- 1 lb large shrimp (21-25 count)
- Marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Soak wooden skewers in water at least 20 minutes prior to grilling to prevent them from burning up on the grill.
- Skewer the shrimp by placing 3 or 4 shrimp on a 12-inch skewer for dinner.
- Slide shrimps onto wooden skewers, leaving room on each end of the skewer to handle without burning yourself.
- Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking.
- Grill the shrimp for only 2 minutes on each side, or until all shrimp are pink in color.
- Remove shrimp from grill and serve.
Notes:
Serving Suggestions: Keep the tails on or off. Serve as an appetizer or for dinner. Pictured above is butterflied shrimp.
Prep Time:
Yield: Serves 4
Cook Time:
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