2 T coarse Dijon mustard
2 T white wine vinegar
or rice wine vinegar
2 T vegetable oil
2 T honey
1 1/4 lbs jumbo shrimp, peeled
and deveined, tail on
Makes 4 servings
In a shallow bowl, combine the mustard, vinegar, oil, and
honey. Stir to blend. Add the shrimp and toss to coat. Cover
and marinate in refrigerator for 1 hour.
Grill the shrimp over high heat for 3 to 5 minutes, turning once
and basting often with marinade. Serve warm with orange and
lime wedges, if desired.
2 T white wine vinegar
or rice wine vinegar
2 T vegetable oil
2 T honey
1 1/4 lbs jumbo shrimp, peeled
and deveined, tail on
Makes 4 servings
In a shallow bowl, combine the mustard, vinegar, oil, and
honey. Stir to blend. Add the shrimp and toss to coat. Cover
and marinate in refrigerator for 1 hour.
Grill the shrimp over high heat for 3 to 5 minutes, turning once
and basting often with marinade. Serve warm with orange and
lime wedges, if desired.