Skip to main content

See also:

Honey mustard shrimp on the barbie

Honey mustard grilled shrimp
Honey mustard grilled shrimp
freshnessgf.com

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. All the ingredients blend well together to make for a delicious grilled shrimp. If you like things a little more spicy, you also add 1/4 teaspoon of cayenne or chili pepper to the recipe below. This recipe also calls for a shot of tequila, so I don't recommend this for children. But you can always remove that ingredient and replace with 1 tablespoon of white balsamic vinegar or coconut vinegar.

On another note, if you are a fan of tequila, you must check out the Taste of Tequila happening at the Venue of Scottsdale in Old Town on July 26th, 2014. Doors are open from 6pm to 9pm. You can sample from over 100 different brands of tequila. There will be plenty of entertainment as well, including a DJ, Mariachi bands, circus performers, educational seminars, and more. To top it off, there will be food stations set up by Scottsdale restaurants including Cuttlefish, The Mission, The House Brasserie, and Bootleggers.

Honey mustard shrimp recipe

Ingredients

  • Juice from 1 lime
  • 1 shot of tequila (use a quality tequila for better flavor)
  • 1 tsp each of basil, oregano, parsley
  • 4 cloves of garlic, minced
  • 2 tablespoons of Dijon mustard
  • 1 teaspoon of dry mustard
  • 1/2 cup honey
  • 1 teaspoon of sea salt
  • 1 teaspoon of lemon pepper
  • 1/2 cup of olive oil
  • 2 pounds of jumbo shrimp, peeled, de-veined
  • wood or metal skewers (if you use wood, make sure to soak them in water for at least 15 minutes prior to barbecuing)

Directions

Combine all ingredients in a blender, except the shrimp, and blend until emulsified.

Pour into a large ziploc bag. Add shrimp, and let marinade in the refrigerator for 1-6 hours, no more.

When ready to cook, skewer 5-6 shrimp per skewer. Discard marinade.

Cook on the grill at a low heat for about 3-4 minutes per side.

Remove, and enjoy!