HERB-MARINATED SHRIMP

HERB-MARINATED SHRIMP image

Yield 8 small servings

Number Of Ingredients 4

Herbed Olive Oil Marinade (on Epicurious.com in Craig's recipe box)
2 lbs. medium-sized to large shrimp or prawns either in the shells or peeled and deveined.
Vegetable oil for brushing grill basket
Creole Mustard Sauce (on Epicurious.com in Craig's recipe box)

Steps:

Prepare the marinade in a large, shallow non-ractive container. Add the shrimp or prawns and turn to coat evenly. Cover and let stand at room temperature for 30 minutes or refrigerate up to 3 hours. Prepare the grill for hot, direct-heat cooking. When the fire is ready, remove the shrimp or prawns and reserve the marinade. I use a grill basket to prevent shrimp from falling between the grates of the grill. Cook, turning once and brushing frequently with the reserved marinade, until the shell turns bright pink and the meat is just opaque, about 6-8 minutes total cooking time. Serve hot or warm with the Creole Mustard Sauce.