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Ингредиенты
- 2 1/2 lb jumbo shrimp (about 15 per lb.)
- 1 c. finely minced sweet onion
- 3 med cloves garlic, peeled and chopped
- 1/4 c. finely minced fresh basil
- 1/4 c. finely minced fresh parsley
- 2 tsp Dijon mustard
- 1 tsp dry mustard
- 1/4 c. lemon juice (juice of 1 to 2 lemons)
- 1/4 c. extra-virgin extra virgin olive oil
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp grnd black pepper Mango Salsa (see previous recipe) Metal or possibly wooden skewers
Инструкции
- Peel and devein the shrimp. Put into a large nonreactive bowl. Add in the onion, garlic, basil and parsley. Put the Dijon, dry mustard, lemon juice, extra virgin olive oil, 1 tsp. salt and the pepper into jar. Close and shake well to combine. Pour over the shrimp, cover and chill up to 6 hrs.
- If using wooden skewers, soak in water to cover for 30 min before threading shrimp. Remove shrimp from marinade; throw away marinade. Thread the shrimp on the skewers (5 to 6 shrimp on a 12 inch skewer.) Prepare a grill. (If using a gas grill, preheat on high and reduce the heat to medium when cooking the shrimp. If using a grill grid, preheat till warm.) Lightly oil the cooking rack. Place the shrimp on the grill and cover. Cook just till opaque around the edges, about 2 min. Turn and sprinkle with1/4 tsp. salt. Grill till the shrimp turn completely opaque, the color changes to deep pink-orange and are hard to the touch, about 3 to 5 additional min.
- Serve with the salsa.
- Serves eight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 8 servings | |
| Calories 223 | |
| Calories from Fat 83 | 37% |
| Total Fat 9.32g | 12% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 670mg | 28% |
| Potassium 319mg | 9% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.47g | 1% |
| Protein 29.23g | 47% |
