There’s something wonderfully elegant about serving meat on a stick. In this case, plump and juicy shrimp are the stars of the show.
My preferred method for perfectly cooked shrimp every time is by tossing them in a bit of olive oil, salt and pepper. A quick roast in the oven helps to bring out their natural flavors. However, I wanted to serve something with a little more special for a recent dinner party I hosted.
The marinade was deliciously easy to prepare and created shrimp that was a feast for the eyes. I’m looking forward to the summer season when I will be able to cook them on the grill.
Roasted Herb Shrimp Skewers
Adapted from Ina Garten: Barefoot Contessa Parties!
1 ½ Tbl. fresh garlic, minced
3 Tbl. (1 medium) shallot, minced
¼ cup fresh parsley, minced
¼ cup fresh basil leaves, minced
1 tsp. dry mustard
2 tsp. Dijon mustard
1 tsp. salt
½ tsp. black pepper
¼ cup olive oil
Juice of 1 lemon
2 lbs. large uncooked shrimp, peeled and deveined
Toss all of the ingredients together in a large mixing bowl. Cover and allow the shrimp to marinate in the fridge for at least 1 hour. I have left them in the fridge up to 5 hours with no problems.
Preheat the oven to 400 degrees. Soak 6-8 inch wooden skewers in warm water for 20 minutes. With the tails pointing in the same direction, skewer four shrimp on each rod. Discard the leftover marinade.
Place the skewers on an elevated rack in a small sheet pan. Roast at 400 degrees for 4-6 minutes until the shrimp are pink, juicy and tender. This recipe makes approximately 12-14 skewers of shrimp.