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Grilled Herb Shrimp – Ina Garten Fridays

Recipe adapted from Food Network


  • 1 clove of garlic
  • 1/4 medium yellow onion
  • 2 Tbs fresh flat-leaf parsley
  • 2 Tbs fresh basil
  • 1 tsp Dijon mustard
  • 1/2 tsp coarse salt
  • a dash of ground pepper
  • 1 Tbs cup olive oil
  • 1 tsp lemon juice
  • 1/2 Lb shrimp peeled and deveined tails intact
  • Vegetable oil for grilling


  1. In the bowl of a food processor, pulse the onion, garlic, parsley, basil, mustard, salt, pepper, olive oil and lemon juice. You don't need a paste, just a whizz or two to make a mince. Alternately mince the onion, garlic and herbs and mix with the rest of the ingredients.
  2. Add in the shrimp and leave it at room temperature for at least an hour.
  3. Heat a grill or a grill pan over medium-high heat.
  4. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking.
  5. Skewer 5 to 6 shrimp on a skewer
  6. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes.