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Surely by now you’ve started that herb garden we discussed a couple of weeks back.  If you haven’t already planted a few pots — don’t delay, act now!  You still have time!  Trust me, you need fresh herbs in your life.  I’ll be using them A LOT in my summertime posts – because fresh herbs make everything taste extra fabulous!
I love (LOVE!) these herby (not sure that’s a word) shrimp.  One of my favorite summer menus includes grilled shrimp, a big chopped salad, and a simple box of wild rice pilaf.  Perfect for a busy week night dinner, but also upscale enough for guests.

No one has to know how easy these shrimp are to make – you can of course, disclose their simplicity if you’re open, honest, and forthcoming with information.  I find it much more gratifying to sit back and accept the praise of guests who might think I slaved away all day.  But that’s just me.

In the interest of fiscal responsibility, I used the 21/25 raw shrimp that are on sale in the service case.  I thought they were quite good; they’re already peeled and deveined and they grill up in a jiffy.  Jumbo fresh water prawns are also on sale, and they would be terrific here too.  In fact, I might try them this weekend – maybe just one per person, served on top of a big ol’ steak.

Yum.

GRILLED HERB SHRIMP
Serves: 6
Source:  Barefoot Contessa PARTIES!, by Ina Garten.  Copyright 2001, pp. 138-139.

3 cloves garlic, minced
1 medium yellow onion, minced (organic Vidalia’s are on sale)
¼ c. minced fresh parsley
¼ c. minced fresh basil
1 t. dry mustard
2 T. Dijon mustard
2 t. kosher salt
¼ t. freshly ground black pepper
¼ c. good quality olive oil
The juice of one lemon

2 lbs. jumbo shrimp, peeled and deveined, tales left on (I used the sale 21/25 count) **

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice.  Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate them for up to 2 days.

Preheat a grill to high heat.  Brush the grates with a bit of cooking oil to prevent shrimp from sticking.  Skewer the shrimp (I used 6 per skewer).  Grill the shrimp for 1 ½ minutes per side; serve.

**NOTE** The original recipe calls for 2 pounds of 16/20 count shrimp.  I used only 1 pound of the 21/25 count when I made these last night.