I have done this marinade many times and it is awesome! I have not always had all the ingredients and it is still OK. Dry basil works. Any kind of mustard works--not quite as well, but it will work. I like to keep a bottle of lemon juce on hand for this so I don't need fresh lemons. I usually add a few extra squeezes from the bottle. AND, because it is just a marinade, don't stress about getting the perfect amounts in. Do it to your taste, or just eyeball it.
Our favorite way to grill it is with frozed deveined, shell on shrimp. We thaw almost all the way under warm running water, then marinade them at room temperature in this marinade, shell on. The marinade does penetrate the shell enough because the shell is open on the back from being deveined. This solves the problem of the oils clumping that others mentioned. Then we grill them in the shell. This makes the shrimp so moist. They won't get all dried out on the grill. And there is no need to skewer because they won't fall through the grill with the shell on. Just plop them on and flip once. Couldn't be easier! Then we all peel and eat.
We serve this at a lot of parties and get tons of requests for the recipe. I'm glad I found it!
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