Ingredients:2 tablespoons finely chopped shallots1 tablespoon minced garlic2 teaspoons Dijon mustard1/3 cup (80ml) dry white wine1/3 cup (80 ml) freshly squeezed lemon juice-- CLICK THROUGH TO LEARN MORE! --Instructions: In a large bowl, combine the shallots, garlic, mustard, wine, lemon juice, oil, rosemary, parsley, basil, salt, and freshly ground black pepper. Add the shrimp and stir to blend. Refrigerate and let stand a minimum of 2 hours. When ready to cook, preheat a cleaned,well-scrubbed outdoor grill to high. Brush the grill lightly with oil. Arrange an equal number of the shrimp-perhaps 7 or 8-on 4 skewers. Arrange them so that they will lie flat and touching when placed on the grill. Place the skewered shrimp on the grill and cook 1½ to 2 minutes, or until the shrimp can be lifted from the grill without sticking. Turn the shrimp and cook them 1½-to 2 minutes, or until done. Remove grilled shrimp from the skewers and arrange them, edges slightly overlapping, on each of 4 plates. Serve grilled shrimp with lemon wedges or, if you wish, with beurre blanc, or white sauce, spooned over. etc etc For Full Instruction:
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