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Servings: 8
Shrimp Skewers and Marinade Ingredients:
3 garlic cloves
1 medium onion, diced
¼ cup fresh Italian parsley, minced
¼ cup fresh basil, minced
1 teaspoon dry mustard
Coarse salt and freshly ground black pepper, to taste
1/3 cup extra virgin olive oil
Juice of one jumbo lemon
2 pounds (18 – 20) shrimp, peeled and deveined
Directions:
1. Whisk the marinade ingredients together in a medium bowl. Add the shrimp, cover, and marinate in the refrigerator for at least 4 hours or overnight.
2. When you are ready to grill the shrimp, preheat gas grill to medium-high heat. Remove the shrimp from the marinade and skewer six shrimp on eight skewers. Grill the shrimp for about 1½ minutes per side. Place the skewers on a serving platter, and drizzle generously with the tapenade.
Tapenade
Ingredients:
2 cups Kalamata olives, pitted
2 anchovy fillets
3 tablespoons capers
2 garlic cloves, minced
Juice of 1 lemon
¼ cup extra virgin olive oil
Freshly ground pepper
2 tablespoons fresh basil, chopped
Directions:
1. In a food processor, combine the olives, anchovy fillets, capers, garlic, lemon juice, olive oil, and pepper. Using on/off turns, pulse until coarsely chopped. If the mixture appears too thick, add a bit more olive oil.
2. Pour into a small bowl, and stir in the basil.
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