Garlic and Herb Shrimp

My name is Natasha and I am a shrimp-aholic.

The ingredients are simple, the prep is easy and you saute for less than 5 minutes. Between the garlic, lemon and Dijon, it packs a lot of flavor.

Ingredients:
1 pound jumbo shrimp (16 to 20 count per pound)
2 tablespoons fresh parsley, minced
1 large OR 2 small cloves of garlic, minced
1 teaspoon Dijon mustard (grey poupon)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper.
1/8 cup plus 2 tablespoons olive oil
2 tablespoons lemon juice

How to make grilled herb shrimp:

1. Clean the shrimp, remove the shells. Make a slit down the back of the shrimp and clean well. This will also create the “butterfly” effect. Pat shrimp dry with paper towels.
2. Mix together all of the ingredients except the shrimp.
3. Add shrimp and coat well with the mixture.
4. Allow the shrimp to marinate for 10 to 15 minutes at room temperature.

5. In a large saute pan, heat 2 tablespoons olive oil on medium-high heat.

6. Add the shrimp and cook about 1 1/2 minutes on each side, or until cooked through.

Notes: It’s easy to over-cook shrimp and make them rubbery and keep in mind, as long as the skillet is hot, it will keep cooking even if you turn off the stove.

This recipe was inspired by Barefoot Contessa