From the Galley
Grilled
Dijon Shrimp
1 1/2 lbs extra large shrimp (16-20)
1/3 cup olive or vegetable oil
2 tbsp lite soy sauce
2 tbsp lemon juice
1 tbsp Dijon mustard
1 large clove garlic, minced
1/4 tsp pepper
Peel shrimp, leave
tails intact. Combine all ingredients in a jar; seal and
shake well. Place shrimp and marinade in a plastic bag
and marinate in the refrigerator, 10 to 30 minutes. Spray
grill with vegetable cooking spray and preheat. Cook 2
minutes per side or until done. Bring marinade to a boil
and pour over shrimp. 4 servings
Margot Kaczynski
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