Time: 20 min.
Complexity: easily
Servings: 6

Since the marinade uses coarse salt, if you're replacing it with regular salt, you'll need to reduce the amount by about half. You can even omit it entirely—just be guided by your own taste. The marinade makes the shrimp very flavorful. They can be served warm or at room temperature. Mango salsa makes a wonderful, refreshing addition to this dish.

Ingredients:

• 910 g large shrimp (16-20 pieces in 450 g), peeled and remove the dark strip
• 3 cloves garlic, crushed
• 1 medium onion, finely diced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 teaspoon mustard powder
• 2 teaspoons Dijon mustard
• 2 teaspoons coarse salt
• 1/2 tsp ground black pepper
• 1/4 cup olive oil
• Juice from 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, Dijon mustard, mustard powder, black pepper, onions, garlic, lemon juice, parsley, basil

We recommend

Preparation:

Step 1
• Combine all ingredients and let marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Step 2
• Thread the shrimp onto wooden skewers. Typically, 3 or 4 shrimp per 30 cm skewer is enough for dinner. Heat the grill over coals and brush with vegetable oil to prevent sticking. Grill the shrimp directly over the heat for no longer than 1.5 minutes per side.

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