We STAY having shrimp. This is my latest recipe for the over abundance that we eat all year.
I have been on this kick of using salad dressings that I make as marinades for different meats and seafood. The honey mustard dressing that I used is one I've made a million times and now it's also an awesome marinade for this here shrimp! These directions are for an outdoor charcoal grill but can easily be cooked in a pan on the stove.
What you need:
Juice from 1 lemon
1 tsp EACH, basil, oregano, thyme (or herb mixture of your choice)
4 cloves of garlic, minced
2 tablespoons of Dijon mustard
1 teaspoon of dry mustard
2 tablespoons honey
1 teaspoon of sea salt
1 teaspoon of pepper
1/2 cup of olive oil
1 - 1 1/2 pound of jumbo shrimp, peeled (tail intact), de-veined
What to do:
Mix together the lemon juice, herbs, garlic, Dijon, dry mustard, salt and pepper
Add in olive oil. Whisk together. Test for proper flavor
Add shrimp. Marinate for at least an hour or up to six
Preheat grill (or skillet) over medium high heat, place the shrimp directly from the marinade onto the skillet. Discard marinade.
Cook shrimp 3-4 minutes per side until cooked through.
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