Lemon Grilled Shrimp
24 large shrimp
1/2 cup lemon juice
1/2 cup vegetable oil
1 tablespoon chopped parsley
2 cloves minced garlic
2 teaspoons lemon rind
2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
Pinch black pepper
Peel shrimp, leaving on tails and devein. Put in plastic bag and set in bowl.
Stir remaining ingredients; pour over shrimp and close bag tightly. Squeeze
gently to coat shrimp. Refrigerate 30 minutes. Remove shrimp reserving marinade.
Thread each shrimp onto soaked wooden or metal skewer, pushing skewer through
shrimp near each end, leaving center free. Cook shrimp on greased grill over
medium hot coals or medium setting, brushing oven with marinade for 2 minutes
each side or until pink and firm to touch. Makes 8 servings. NOTE: Great for
salmon steaks too.