Grilled Herb Shrimp

SOMEONE’S IN THE KITCHEN WITH INA…

Well, that’s embarrassing!

 

Picture this…

Shy girl. 12 years old. First choral concert. Sings her songs. Happy to be done. Turns to walk off risers. Girl behind her steps on shoe. Shy girl leaves stage. Shoe doesn’t.

 

 

Shy girl. 21 years old. Has new boyfriend over for dinner….first romantic dinner she has ever prepared. Shrimp cocktail will be nice. Beautifully displays shrimp on platter and nervously serves. New boyfriend appreciates aesthetic but asks if…the…shrimp…are…cooked…Ummmmmmm.

Same shy girl, same romantic dinner. Shy girl wears pearls and a skirt. Boyfriend wears sweats and a baseball cap. Shy girl’s parents out for the evening but return home earlier than expected…boyfriend invites parents to stay for dinner. Shy girl and mom laugh hysterically upstairs.

Awwww, man! Good times! How about I cook the shrimp this time!

 

 

Do you think Ina has ever produced anything this embarrassing from her kitchen? I mean…who hasn’t? Right? I invite you to share your most embarrassing kitchen moment!

 

 

Grilled Herb Shrimp

Ingredients

3 garlic cloves, 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

1/4 tsp. freshly ground black pepper

1/4 cup good olive oil

2 Tbsp. lemon juice (1 lemon)

2 pounds jumbo shrimp, peeled and deveined (tails left on)

 

Directions

Combine the first 9 ingredients in a large bowl.

Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Prepare grill by brushing the grilling rack with oil to prevent the shrimp from sticking.

Skewer the shrimp.

I used 5 shrimp on a 12-inch bamboo skewer.

Grill the shrimp for 1 1/2 minutes on each side.

Enjoy!

 

 

Never forget to cook your shrimp!

However…a little blindness in the love department can go a long way…He still married me!

Ciao!