We went camping at the Oregon coast for Mother’s Day and all that sea air made me have a serious craving for seafood. I had shrimp in the freezer so I decided to make some garlic and herb shrimp skewers that I found on Culinary Cory. I marinated them for 2 hours and grilled them up in a grill pan because it was quicker and easier for me. They turned out excellent! The shrimp had great flavor, they were super tender, and delicious! My daughter liked them a lot and my son LOVED them… he ended up eating 4 skewers! My husband and I both agreed they were tasty. Thanks for the terrific recipe Cory.
Combine the garlic, shallot, parsley, basil, dried mustard, Dijon mustard, sea salt and freshly cracked pepper, taste, olive oil, and lemon juice together in a large zip lock bag. Seal and shake well to combine. Add the shrimp and shake to evenly coat. Seal and place into the refrigerator for 2 hours.
Soak the skewers in water for a few minutes. Spear the shrimp with the tail pointing in the same direction, four shrimp per skewer.
Heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 2-3 minutes then flip for 1-2 minutes. Remove from the skillet and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with extra lemon juice on the side if desired. Serve immediately. Enjoy.