2 lbs. of large shrimp, peeled and deveined (16-20)

3 minced garlic cloves

1 diced medium yellow onion

¼ cup of minced parsley

¼ cup of minced fresh basil

1 teaspoon of mustard

1 teaspoon of Dijon mustard

2 teaspoons of kosher salt

½ teaspoon fresh ground black pepper

¼ cup of D'Olivo Lemon Fused Olive Oil - extra for grill


Combine all the ingredients and allow them to marinate over night with the shrimp.

Making the shrimp – Thread the shrimp onto the pre-soaked skewers. Heat your grill and brush with olive oil to prevent shrimp from sticking. Grill shrimp for about 1-2 minutes on each side.

Serve over mixed greens or rice.

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