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Sunday, February 19, 2012

Herb Grilled Shrimp

So, my hunny was hankering for some shrimp. Well, most of you already know I'm very allergic to all fish. As a matter of fact, the only thing from the water I can eat is seaweed. Good thing I like it in my Won Ton Soup! So I went on a search for a good marinade I could use since I was already grilling up my Pomegranate and Red Wine Steak. Why not make it a surf and turf weekend?!?

This one sounded yummy and was found over on the She Knows website. The recipe is made for 2 pounds of shrimp, but I found cutting it down was easy and still had lots of flavor.

  • 3 garlic cloves, minced
    1 medium yellow onion, diced small
    1/4 cups minced fresh parsley (2 tbsp dried)
    1/4 cups minced fresh basil (2 tbsp dried)
    1 tsp dry mustard
    2 tsp Chinese Hot Mustard
    2 teaspoons sea salt
    1 tsp Crushed Red Pepper
    1/4 cup Sesame Oil
    1-2 tsp Lemon Juice
    2 pounds shrimp, deveined

    1) Place all of the ingredients in a large bowl and stir to combine. Add the shrimp to the bowl, toss to coat with the mixture and marinate for up to 2 hours covered and at room temperature.

    2) Brush the grill rack with oil and prepare the grill on medium heat. Place on shrimp and grill for 2 minutes on each side. If you do not have a rack like the one in the picture, soak wooded skewers in water for 30 minutes then slide on the shrimp and grill.

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