Mindy Kobrin


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Prepared in 20 minutes or less plus overnight refrigeration.

  • 3 cloves garlic, minced
  • 1 medium yellow onion, minced
  • ¼ cup fresh basil, minced
  • ¼ cup fresh flat-leaf parsley, minced
  • 1 tsp dry mustard
  • 2 tsp Dijon mustard
  • 2 tsp kosher salt
  • Ground white pepper to taste
  • ¼ cup extra-virgin olive oil
  • 1 lemon, juiced
  • 2 lbs jumbo shrimp, peeled and deveined

In a large bowl, combine garlic, onion, basil, parsley, mustards, kosher salt, white pepper, olive oil and lemon juice.  Next, add the shrimp and allow them to marinate at room temperature for 1 hour or cover with plastic and refrigerate overnight.

Preheat oven to broil or prepare a charcoal grill with hot coals.  Remember to brush the grill with oil or Spray with Pam to prevent the shrimp from sticking.

For a cocktail appetizer, skewer each shrimp on its own skewer and cook under a broiler  or on a hot grill for 1½ – 2 minutes on each side.