Grilled Shrimp with Olive Oil and Herb Sauce

• Seafood

  • 2 lbs Shrimp

• Produce

  • 1/4 cup Basil
  • 1 tbsp Garlic
  • 1 tbsp Parsley
  • 2 tbsp Shallots

• Condiments

  • 2 tsp Dijon mustard
  • 1/3 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3/4 cup Olive oil

• Beer, Wine & Liquor

  • 1/3 cup White wine, dry

• Other

  • 1 teaspoon chopped fresh rosemery leaves

Found on magicskillet.com

Description

Ingredients

• 2 tablespoons finely chopped shallots
• 1 tablespoon minced garlic
• 2 teaspoons Dijon mustard
• 1/3 cup (80ml) dry white wine
• 1/3 cup (80 ml) freshly squeezed lemon juice
• 3/4 cup (180 ml) olive oil
• 1 teaspoon chopped fresh rosemery leaves
• 1 tablespoon finely chopped parsley
• 1/4 cup finely chopped basil
• 2 pounds (960 g) shrimp,shlled and deveined
• salt and freshly ground black pepper to taste

Directions

• In a large bowl,combine the shallots,garlic,mustard,wine,lemon juice.oil,rosemary,parsley,basil,salt and freshly ground black pepper. Add the shrimp and stir to blend. Refrigerate and let stand a minimum of 2 hours.
• When ready to cook,preheat a cleaned,well-scrubbed outdoor grill to high. Brush the grill lightly with oil. Arrange an equal number of the shrimp-perhaps 7 or 8-on 4 skewers. Arrange them so that they will lie flat and touching when placed on the grill.
• Place the skewered shrimp on the grill and cook 1½ to 2 minutes,or until the shrimp can be lifted from the grill without sticking. Turn the shrimp and cook them 1½-to 2 minutes,or until done. Remove grilled shrimp from the skewers and arrange them,edges slightly overlapping,on each of 4 plates. Serve grilled shrimp with lemon wedges or,if you wish,with beurre blanc,or white sauce,spooned over.