There’s something wonderfully elegant about serving meat on a stick. In this case, plump and juicy shrimp are the stars of the show.
My preferred method for perfectly cooked shrimp every time is by tossing them in a bit of olive oil, salt and pepper. A quick roast in the oven helps to bring out their natural flavors. However, I wanted to serve something with a little more special for a recent dinner party I hosted.
The marinade was deliciously easy to prepare and created shrimp that was a feast for the eyes. I’m looking forward to the summer season when I will be able to cook them on the grill.
- 1 ½ Tbl. fresh garlic, minced
- 3 Tbl. (1 medium) shallot, minced
- ¼ cup fresh parsley, minced
- ¼ cup fresh basil leaves, minced
- 1 tsp. dry mustard
- 2 tsp. Dijon mustard
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup olive oil
- Juice of 1 lemon
- 2 lbs. large uncooked shrimp, peeled and deveined
- Toss all of the ingredients together in a large mixing bowl. Cover and allow the shrimp to marinate in the fridge for at least 1 hour. I have left them in the fridge up to 5 hours with no problems.
- Preheat the oven to 400 degrees. Soak 6-8 inch wooden skewers in warm water for 20 minutes. With the tails pointing in the same direction, skewer four shrimp on each rod. Discard the leftover marinade.
- Place the skewers on an elevated rack in a small sheet pan. Roast at 400 degrees for 4-6 minutes until the shrimp are pink, juicy and tender. This recipe makes approximately 12-14 skewers of shrimp.