Plump shrimp coated in a creamy Dijon mustard sauce with herbs—tangy, rich, and perfect over rice or pasta.
Ingredients
- 1/2 cup lemon juice
- 1/4 cup butter, melted
- 2 tablespoons vegetable oil
- 2 tablespoons dijon mustard
- 1 tablespoon worcestershire sauce
- 3 garlic cloves, minced
- 3/4 pound uncooked large shrimp, peeled and deveined
Instruction
- In a large resealable bag, combine the lemon juice, butter, oil, mustard, Worcestershire sauce and garlic. Add shrimp; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Broil shrimp 4 in. from the heat for 4 minutes or until pink.
