Barefoot Contessa Grilled Shrimp
Before you put your grills away - Try this recipe.
Serves 6 - Submitted by Debbie Cronin
I am a charter member of the Craig Claiborne fan club. He taught us all how to make wonderful meals with common ingredients. This is a slight variation of a recipe from his original New York Times Cookbook, and I have been making it for years. It is great for dinner, but you can also make it for an appetizer at cocktail parties.
3 garlic cloves, minced
1 medium yellow onion, small-diced
¼ cup minced fresh parsley
¼ cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
¼ cup good olive oil
1 Juice of Lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
Combine the garlic, onion, parsley, basil mustard, 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 them 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. Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1½ minutes on each side.
Follow this is you want to do cocktails instead: For cocktails, place each shrimp on its own 6-inch skewer and cook the same way. This recipe makes enough for 8-10 people for cocktails. You can also broil the shrimp: 3 inches from the flame and 2 minutes per side. Debbie Cronin's family loves it!