Ingredients
- 24 jumbo shrimp, about 2 pounds, shelled and deveined
- ¼ teaspoon red pepper flakes
- 4 tablespoons Dijon mustard
- 2 tablespoons olive oil, plus extra for brushing
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- Salt and freshly ground pepper to taste
- Herb butter (see recipe)
4 servings
Preparation
- Preheat outdoor grill or oven broiler to high.
- In a bowl, combine the shrimp with the red pepper, mustard, olive oil, lemon juice, thyme, salt and pepper, and blend well.
- Arrange 6 shrimps on each of 4 skewers. Brush the sides with oil.
- Place the shrimp on the grill or under the broiler about 4 inches from the heat source. Cook for about 2 minutes and turn, continue grilling for about 2 minutes more. Serve with herb butter sauce.
15 minutes
Dining and Cooking