Grilled Herb Shrimp

Contributed by Melissa Veigel

3 cloves garlic, minced
1 medium yellow onion, finely chopped
1/4 cup minced fresh flat-leaf parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound),
peeled and deveined, tails intact
Vegetable oil, for grilling

Directions
1.In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.

2.Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes.

This is yummy served over brown rice with vegetable kabobs to make a complete "Lose to Win" meal.