Food For Thought

After starting this blog a few months ago a friend of mine asked me if I take the pictures myself, I of course said yes and added that addendum to the bottom of the page claiming my content. Not long after that he asked me too cook for him and a few friends. I made them this dish, which I have made before but not in a few years. When I previously made this I had a real grill and a larger audience to feed; this time there were only 5 people and a grill pan, not as good of a situation. Upside, I didn’t have to peel and devein all the shrimp this time.

If you find the shrimp in your grocery stores like it did – peeled, deveined, and skewered – it saves boatloads of time and a lot of hassle. Serve these shrimps over some pasta alfredo with some grilled pineapple and roasted asparagus for pure deliciosity.

Grilled Herb Shrimp – From Barefoot Contessa Parties!

2 pounds large shrimp, peeled and deveined
3 cloves garlic, 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
½ teaspoon black pepper
¼ cup olive oil
1 lemon, juiced

Combine all the ingredients and allow them to marinate for up to one hour, or cover and refrigerate for up to two days.

Skewer the shrimp, 5 to 6 shrimp on a skewer. Heat the grill pan and brush it with some olive oil. Grill the shrimp 1-2 minutes per side.