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| INGREDIENTS |
| 2 lb. |
jumbo shrimp |
| 2 tbsp. |
olive oil |
| 3 tbsp. |
fresh lemon juice |
| 1 cup |
chopped scallions |
| ¼ cup |
chopped parsley |
| 3 tbsp. |
minced garlic |
| 1 tsp. |
dried basil |
| 1 tsp. |
mustard powder |
| 1 tsp. |
kosher salt |
| 12 |
wooden or metal skewers |
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| RECIPE |
- Peel and devein shrimp (leaving tails on).
- Whisk together remaining ingredients.
- Skewer 5 shrimp on two skewers side by side (this holds the shrimp in place and does not allow it to spin on the skewer).
- Place skewered shrimp in pan that will accommodate them laying down.
- Pour olive oil mixture over shrimp to coat.
- Cover and let marinade for ½ hour (no longer or the lemon juice will actually cook the shrimp).
- Prepare grill to medium heat.
- When ready to grill, lay shrimp on grill grate and cook for about 2-3 minutes on each side or until shrimp are just opaque (do not overcook shrimp). Enjoy!
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| SERVING SUGGESTION |
SERVING SIZE:
5 shrimp
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
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| Calories |
220 |
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| Total Fat |
8 g |
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| Sodium |
550 mg |
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| Total Carbohydrates |
5 g |
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| Fiber |
1 g |
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| Protein |
32 g |
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