Since coarse-grained salt is used for marinade, if replace the usual, the amount should be reduced by about 2 times. You can do without it at all – in this matter you need guided by their own taste. Thanks shrimp marinade It turns out very tasty. You can serve them both warm and room temperature. Mango Salsa is a great refreshing addition. to this dish. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 910 gr. large shrimp (16 – 20 pieces in 450 gr.), peel and remove the dark strip
- 3 cloves, minced garlic
- 1 medium onion, diced into small cubes
- 1/4 Art. chopped fresh parsley
- 1/4 Art. chopped fresh basil
- 1 tsp mustard powder
- 2 tsp Dijon mustard
- 2 tsp coarse salt
- 1/2 tsp ground black pepper
- 1/4 Art. olive oil
- 1 lemon juice
Recipes with similar ingredients: shrimp, Dijon mustard, mustard powder, black peppercorns, onions, garlic, lemon juice, parsley, basil
Recipe preparation:
- Combine all the ingredients and let them marinate for 1 hour at room temperature or cover and place in refrigerator for up to 2 days.
- Put shrimp on wooden skewers. Usually for dinner 3 or 4 shrimps will fit in one skew 30 cm long. charcoal grinder and grease with vegetable oil to prevent burning. Fry the shrimp directly on the fire for no longer than 1.5 minutes on each side.
