SHRIMP SCAMPI KABOBS

Shrimp Scampi Kabobs image

Provided by Kardea Brown

Time 50m

Yield 2 servings

Number Of Ingredients 11

1/2 cup canola oil
1/4 cup fresh tarragon leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for garnish
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon whole-grain mustard
5 cloves garlic, minced
3 lemons, 1 juiced (about 3 tablespoons), 2 cut into half-moon slices
8 ounces raw jumbo shrimp with tails intact (16 to 20 per pound)
Kosher salt and freshly ground black pepper

Steps:

Stir together the oil, tarragon, parsley, Dijon, honey, vinegar, whole-grain mustard, garlic and lemon juice in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate 30 minutes.
Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp alternately with the lemon slices onto skewers. Sprinkle the shrimp lightly with salt and pepper.
Pour the marinade into a small saucepan. Bring to a boil and simmer 5 minutes or until very hot. Reserve the marinade for serving.
Preheat a grill to medium-high heat. Grill the shrimp kabobs until cooked through, 2 to 3 minutes on each side. Transfer to a platter and garnish with fresh parsley. Serve with the reserved marinade.