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Monday, July 5, 2010

Grilled Shrimp with Dijon-Garlic Glaze

I'm leaving for New Orleans on Wednesday (woo hoo!) and trying to avoid going to the grocery. Taking inventory of my freezer, it was a little bit on the side of uninspiring....ground beef, frozen vegetables, blah blah blah... I eyed some frozen shrimp and decided that they were the winner of the evening. I used the indoor grill pan, because I am lazy, but I really feel that using a real grill is the way to cook these puppies. The flavor was great; not too much to overpower the great flavor of shrimp, but just enough to make it interesting. If using a grill, you could use skewers to make cooking easier - no one likes overcooked shrimpies! Definitely serving at my next cookout.

1.5 lbs. of large shrimp, peeled and deveined
3 T. dijon mustard
2 T. honey
1/4 cup fresh lemon juioce
2 garlic cloves, minced

Combine all ingredients except shrimp. Stir with whisk in small bowl. Brush one side of shrimp with mixture. Grill for 1-2 minutes. Turn shrimp, brush with glaze and cook 2 minutes of until shrimp are done.

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