Grilled Herb Shrimp - from Ina Garten
2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
3 cloves garlic, minced
1/2 red onion, small-diced
1 tsp dried parsley
1 tsp dried basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
1/4 tsp salt (or less)
1/2 teaspoon black pepper
1/4 cup good olive oil
1 lemon, juiced
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Heat a pan over medium heat. Using a slotted spoon to drain as much excess marinade as possible (mine were too oily), transfer the shrimp the hot pan.
Cook about 1-2 minutes per side, until shrimp are pink.
Ina's instructions (which would probably be so tasty): Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
Note: I leave the tails on when I'm peeling the shrimp.