INGREDIENTS
24 large shrimp
Marinade:
1/2 cup lemon juice
1/2 cup vegetable oil
1 TBSP. finely chopped fresh parsley
2 cloves garlic, minced
2 tsp. grated lemon rind
2 tsp. dry mustard
1/4 tsp. cayenne pepper
Pinch of black pepper
DIRECTIONS
Peel and devein shrimp, leaving tails on.
Place shrimp in a plastic zip-top bag and set in a bowl.
Combine all marinade ingredients and stir well.
Pour marinade into bag with shrimp; close and squeeze to coat shrimp.
Refrigerate for 30 minutes. Remove shrimp, reserving marinade.
Thread shrimp onto skewers.
Oil and heat grill over medium heat.
Cook shrimp, brushing often with marinade, until pink; 2 minutes on each side.
Discard marinade after use.
Serves 6.
