• 3 garlic gloves, minced
• 1 medium yellow onion, diced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 teaspoon Westbrae Dijon mustard
• 2 teaspoon Hain kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup Hain extra virgin olive oil
• 16 to 20 peeled and cleaned shrimp with the tails left on

Combine garlic, onion, parsley, basil, mustard, salt, pepper, olive oil and lemon juice. Add the shrimp and allow them to marinate for one hour at room temperature.

Heat your grill, brushing grilling rack with oil so that the shrimp do not stick. Skewer the shrimp. Put about 5 or 6 shrimp per 12inch pre soaked wooden skewer. Grill shrimp for 1 1/2 minutes on each side.

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