Honey Mustard Shrimp on the Bar-B

Name: Honey Mustard Shrimp on the Bar-B
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 6-8
Cuisine: American
Ingredients: 1 small lime, juiced; 1 shot of quality tequila; 1 tsp each of dried basil, parsley and oregano; 4 clove garlic, minced; 2 Tbsp Dijon mustard; 1 tsp dry mustard; 1/2 c honey; 1 tsp sea salt; 1 tsp lemon pepper; 1/2 c olive oil, extra virgin; 2 lb uncooked jumbo shrimp, peeled and deviened; 8 wood or metal skewers

By Darci Juris
@keepitinthekitchen

Big fan of shrimp? I am... and during the summer, nothing is better than to add some skewered shrimp to the bar-b-q at a pool party, or anytime the grill is going. It took a few tries to perfect this recipe, but this one was the crowd pleaser. It definitely has a bit of a sweet taste, but that gets cut slightly with the flavor of the garlic. If you like things a little spicier, you can also add 1/4 teaspoon of cayenne or chili pepper to the recipe. You can also remove the tequila and replace with 1 tablespoon of white balsamic vinegar or coconut vinegar.

Blue Ribbon Recipe

What a light and fresh grilled shrimp recipe. The shrimp are slightly sweet, with a touch of tang. This shrimp recipe is great on a hot day when you don't want to heat up the kitchen. The marinade is super easy to whip up. The shrimp take no time to cook on the grill. Serve with a fresh green salad and you have a quick & easy dinner or a great cookout snack. The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Serves:

6-8

Prep:

1 Hr 15 Min

Cook:

10 Min

Method:

Grill

Ingredients

1 small

lime, juiced
1

shot of quality tequila
1 tsp

each of dried basil, parsley and oregano
4 clove

garlic, minced
2 Tbsp

Dijon mustard
1 tsp

dry mustard
1/2 c

honey
1 tsp

sea salt
1 tsp

lemon pepper
1/2 c

olive oil, extra virgin
2 lb

uncooked jumbo shrimp, peeled and deviened
8

wood or metal skewers
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How to Make Honey Mustard Shrimp on the Bar-B

Step-by-Step

Combine all ingredients, except the shrimp, in a blender and blend until emulsified.
Pour into a large Ziploc bag. Add shrimp, and let marinade in the refrigerator for 1-6 hours, no more.

*Note: if using wood skewers, make sure to soak them in water for at least 30 minutes prior to skewering shrimp to prevent the wood from burning.
When ready to cook, skewer 5-6 shrimp per skewer. Discard marinade. Preheat grill over low heat.
Cook on the grill at a low heat for about 3-4 minutes per side. Remove, and enjoy!