There are several basic, raw ingredients that should receive a food medal of honor. They can turn any meal into something beautiful with very minimal effort, and should always be present in any kitchen. Garlic, lemons, Dijon mustard and extra-virgin olive oil are four of these powerhouses of flavor. Put them together and you can’t go wrong! Honestly, there should probably be some kind of law about keeping kitchens stocked with these amazing basics…
Throw them all in a ziploc bag to marinate some fresh shrimp (or any other shellfish) for a delicious appetizer or main dish. A fast turn on the grill or in a sauté pan will transform the lowly shrimp into an elegant, delicious dish. Warning: When we say “fast,” we mean it! Large shrimp cook through in one to two minutes per side. (Jumbo shrimp take a bit longer.) If you get distracted and leave them on the heat for even a minute too long, they become tough, rubbery and pretty much not worth the effort it takes to chew. So, as soon as they start to turn pink on both sides and become opaque in the center, pull them off the heat and let them finish the cooking process. Literally five minutes to delicious Lemon Herb Shrimp…Yum!
Lemon Herb Shrimp
- 2 lbs. large, uncooked shrimp
- 1/3 cup extra-virgin olive oil
- Juice and zest of two lemons
- 4 cloves garlic, minced
- 1 small red onion, minced
- 1/3 cup fresh basil, chopped
- 1 Tbsp Dijon mustard
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- Thaw shrimp, if frozen, but do not drain. (They can still be slightly frozen at this point.)
- Blend all other ingredients in large ziploc bag and add shrimp with juices.
- Seal bag and turn several times to coat shrimp.
- Lay bag flat at room temperature for up to one hour, turning often.
- Turn grill on high and allow to heat for five to ten minutes.
- Skewer the shrimp, being careful not to crowd them.
- Turn the grill to medium-low and grill shrimp one to two minutes per side, until slightly pink, turning once.