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| Ingredients: | |||||
| 2 lbs | shrimp, peeled | ||||
| 1 T | EVOO | ||||
| 2 T | green onion, chopped | ||||
| 2 T | green onion, chopped | ||||
| 1/4 c | parsley flakes | ||||
| 1 1/2 t | garlic, minced | ||||
| 1 t | sweet basil | ||||
| 1 t | mustard, stone ground | ||||
| 1 t | salt | ||||
| 12 each | kabob skewers | ||||
| Directions: | |||||
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If using bamboo kabob skewers, place in water and allow to soak for at least 2 hours prior to preparing meal. Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Preheat Grill on Low-Medium. Place 5-7 shrimp on each kabob stick, spaced evenly. Grill for about 8 minutes, turning halfway through the cooking time.
(Use meat thermometer to test temperature of shrimp at its center. It should maintain a temperature of at least 145° for 15 seconds; visually, shrimp will turn red and the flesh becomes pearly opaque when fully cooked.) 5 WW points/serving |
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