Grilled Lemon Herb Shrimp

Photos by Ian McCausland

2 lbs. peeled and deveined shrimp (size: 16/20)
1/2 cup olive oil
1/2 onion, finely diced
2 cloves garlic, minced
1 tbsp. Dijon mustard
1/2 tsp salt
1/2 tsp ground pepper
1/4 cup Italian flat-leaf parsley, chopped
1/4 cup fresh basil, chopped
1 tbsp fresh dill, chopped
1 lemon, zested and juiced
Splash of dry white wine
Fresh herbs and lemon wedges for serving

Rinse the shrimp (or thaw if frozen) and pat dry. In a bowl or large Ziploc bag, combine all other ingredients and mix well. Add the shrimp, toss to coat, and marinate for about 30 minutes—but no longer or the citrus will begin to cook the shrimp. Heat your grill to medium-high. When the grill is nice and hot, take the shrimp out of the marinade with tongs and place on the grill. Spoon a bit of marinade over the shrimp (be careful, as the grill will flame up when you do this). Grill for 2 minutes* per side, spooning over more marinade when you flip them. Serve topped with more chopped herbs and some lemon wedges. Enjoy!
* Note: If you are using Argentinean pink shrimp, grill only 1 minute per side. If the tails curl in, you have cooked them too long.

PAIR WITH
Winery On Creations Demuerte Rosé Yecla, Spain
Lelièvre Gris Pique Nique Rosé Alsace, France
Pikes Luccio Sangiovese Rosé Calre valley, Australia