1 ½ Tbl. fresh garlic, minced
3 Tbl. (1 medium) shallot, minced
¼ cup fresh parsley, minced
¼ cup fresh cilantro, minced
1 tsp. dry mustard
2 tsp. Dijon mustard
1 tsp. salt
½ tsp. black pepper
¼ cup olive oil
Juice of 1 lemon
2 lbs. large uncooked shrimp, peeled and deveined
Toss all of the ingredients together in a large mixing bowl. Cover and allow the shrimp to marinate in the fridge for at least 1 hour.
Preheat the oven to 400 degrees. Soak 6-8 inch wooden skewers in warm water for 20 minutes. With the tails pointing in the same direction, skewer four to six shrimp on each rod. Discard the leftover marinade
Place the skewers on an elevated rack in a small sheet pan. Roast at 400 degrees for 4-6 minutes until the shrimp are pink, juicy and tender. This recipe makes approximately 12-14 skewers of shrimp.