Herb Marinated Grilled Shrimp has been a staple at every family gathering of my adult life. We serve it warm, cold, alone or tossed with pasta. It’s delicious any way you enjoy it. The longer you marinate it, the more flavorful the shrimp will be.
The mixture seems more like a thick paste than a marinade. I find putting the shrimp and all into a Ziploc bag and squeezing the air out works best.
- 3 garlic cloves, 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
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- Juice of 1 lemon
- 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on)
- Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice.
- Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. (This recipe may also be adapted by broiling the shrimp.)
- Skewer the shrimp. I use 4 shrimp on a 10-inch skewer.
- Grill or broil (on a foil-lined baking sheet if broiling) shrimp for 1-1/2 minutes on each side.