3 Cloves Garlic, Minced
1 Medium Yellow Onion, Finely Diced
1/4 C Italian Parsley, Minced
1/4 C Fresh Basil, Minced
1 t Dry Mustard
2 t Salt
2 t Dijon Mustard
1/4 t Black Pepper
1/4 C Olive Oil
Juice of 1 Lemon
2 lb Jumbo Shrimp (16-20 per pound), Peeled and Deveined
Combine garlic, onion, basil, mustards, salt, pepper, olive oil and lemon juice. Add the shrimp and marinate (this can be done in a zip lock bag) for at least one hour at room temprature or up to 2 days in the refrigerator.
Grill shrimp for one and one half minutes on each side. Serve on a platter as an appetizer or over pasta or rice as a main course. You can make another batch of the marinade and heat to a simmer and use as a dipping sauce or sauce for your pasta with the shrimp!
Background: I had these shrimp at a party at my friend Nancy's house. I thought they were so good I asked Nancy who made them, she told me it was another friend of ours....so I asked Pam for the recipe! Thanks for sharing, Pam this is a great one! I know you'll think so, too! xo