GRILLED HERB SHRIMP

The great Craig Claiborne taught us all how to make wonderful meals with common ingredients. This is his recipe form his original New York Times Cookbook with a slight variation by the ever wondrous Ina Garten. Enjoy!

Serves 6

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
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on)
and deveined
Mango Salsa (recipe follows)

Combine the garlic, onion, parsley, basil, mustards, 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 for up to 2 days.

Prepare a charcoal grill with hot coals, or a gas grill as well, and brush the grilling rack with oil to prevent the shrimp from sticking. (You can also broil the shrimp: 3 inches from the flame and 2 minutes per side). Skewer the shrimp. Use 5 or 6 shrimp on a 12-inch skewer for a dinner serving.
Grill the shrimp for 11/2 minutes on each side.

Serve with Mango Salsa.