Barefoot Bloggers: Grilled Herb Shrimp

May's second Barefoot Blogger recipe is Grilled Herb Shrimp, from Barefoot Contessa Parties!. It was chosen by Penny from Lake Lure Cottage Kitchen.

We absolutely LOVE this recipe. Penny, thank you for choosing it! Ina suggests leaving the tails on the shrimp and skewering them. I normally remove the tails and grill them in my fish grilling baskets. Spray the baskets with PAM before adding shrimp to keep them from sticking. This method works wonderfully! Also, I like to cook these on my indoor grill.

Shrimp in baskets on grill:


Turned to grill the other side:


Plated on a Harlequin yellow chop plate:


Dinner is served with p-86 Fiesta and one of my favourite summer tablecloths:

Grilled Herb Shrimp Barefoot Contessa Parties! 6 servings * 2 lbs large shrimp (16 to 20 per pound), peeled and deveined, leaving on the tails * 3 cloves garlic, minced * 1 medium yellow onion, small-diced * 1/4 cup minced fresh parsley * 1/4 cup minced fresh basil * 1 tsp dry mustard * 2 tsp Dijon mustard * 2 tsp kosher salt * 1/2 tsp freshly ground black pepper * 1/4 cup good olive oil * 1 lemon, juiced Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. Skewer the shrimp - 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side. Notes: 1. For the marinade I put all the ingredients in the food processor and blended. The marinade was kind of pesto-like in consistency, so after removing the shrimp I cooked it a few minutes in the microwave and served it on the side in case anyone wanted more herb flavour. 2. There were 25 of the very large shrimp and when I peeled them, I removed the tails, too. Instead of grilling on skewers, I decided to use my fish grill baskets.

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namasté,