Grilled Honey Mustard Shrimp

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 it with 1 tablespoon of white balsamic vinegar or coconut vinegar.

Ingredients:

• 1 sm 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 deveined

• 8 wood or metal skewer

Instructions:

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

2. 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.

3. When ready to cook, skewer 5-6 shrimp per skewer. Discard marinade. Preheat grill over low heat.

4. Cook on the grill at a low heat for about 3-4 minutes per side. Remove, and enjoy!