Grilled Herb Shrimp (Stefanie)

3 cloves garlic, minced

1 medium yellow onion, finely chopped

1/4 cup minced fresh flat-leaf parsley

1/4 cup minced fresh basil

1 tsp. dry mustard

2 tsp.  Dijon mustard

2 tsp. coarse salt

1/4 tsp. freshly ground pepper

1/4 cup olive oil

Juice of 1 lemon

2 pounds jumbo shrimp (approx. 32-40 shrimp), peeled and deveined, tails intact  

(frozen bag at Costco or Wal-Mart works great

Vegetable oil, for grilling

In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.

Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking.  Skewer  5 - 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes.