Some of you may know that I’ve recently been following the Dukan diet. Honestly, I think that the easiest way to success with this diet is pre-planning your meals and trying to figure out what your future self is going to be craving, while still sticking with the tenets of the diet.
Well, right now I’m wishing I could go back and give past-Erin a big high-five. She had the forethought to make a marinade 2 days ago, knowing that future-Erin would want a light and healthy lunch today.
Grilled Shrimp is one of the fastest meals you could possibly whip up on the grill. They literally takes about 2 to 3 minutes a side and then they’re done!
This marinade has a longer list of ingredients, but it’s somewhat deceiving. I had almost every single ingredient on hand, including a bag of frozen shrimp that I just needed to thaw out.
You will need the following ingredients:
Chop the garlic, onions, parsley, basil and combine with the other ingredients, spices, and thawed shrimp. Allow to marinate for 1 hour or up to two days.
Once you are ready to cook, skewer the shrimp alternating head/tail orientation with each shrimp.
Fire up your grill and throw those bad boys on for a few minutes on each side. You will know when they are done because they will no longer have that raw looking color.
- 2 pounds large shrimp (16 to 20 per pound), peeled and deveined
- 3 cloves garlic, minced
- 1 medium yellow onion, small-diced
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1 lemon, juiced
Adapted from Barefoot Contessa