Skewered Grilled Shrimp

2 lbs large shrimp (16 to 20 per pound). Using scissors, cut back of shell to tail and devein

3 cloves garlic, minced

¼ cup minced fresh parsley

¼ cup minced fresh basil

1 tsp dry mustard

2 tsp Dijon mustard

2 tsp kosher salt

½ tsp freshly ground black pepper

¼ cup good olive oil

1 Lemon, juiced

Skewer shrimp on metal skewers (I find they work better than wooden ones. If you are using wooden skewers, be sure to soak them in water first so they don't burn on the grill) and place in sheet pan.

Combine all the ingredients and pour marinate over shrimp and then flip over to ensure both sides are covered. Marinate in the refrigerator for at least an hour, flipping halfway through.
1 Hour

Place on hot grill (I always spray Pam or olive oil on the grill first) and grill for only a minute or so on each side.

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Skewered Grilled Shrimp