Honey Mustard Shrimp on the Bar-B


Ingredients :

1 small

lime, juiced


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


1 tsp

sea salt

1 tsp

lemon pepper

1/2 c

olive oil, extra virgin

2 lb

uncooked jumbo shrimp, peeled and deviened


wood or metal skewers
Directions 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 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!