Ingredients
1/4 cup lemon juice3 tablespoons coarsely chopped fresh parsley1 tablespoon finely grated lemon zest1 tablespoon olive oil2 garlic cloves, minced2 teaspoons Dijon mustard1/2 teaspoon salt1/4 teaspoon pepper1-1/4 pounds uncooked large shrimp, peeled and deveined
Preparation
In a large bowl, whisk the first eight ingredients; add shrimp.
Cover and refrigerate for 30 minutes.
Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.
