Garlic Grilled Shrimp

Ina Garten's grilled shrimp is easy and delicious.  Serve with rice and side salad.  While you are grilling you can add some sliced zucchini with a little olive oil and salt for another side dish. 

2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)

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

Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Note:

I leave the tails on when I'm peeling the shrimp