|Dijon mustard||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Shallots/Green onions - green and white parts||1 1⁄2 Tablespoon, chopped|
|Rosemary/1 tsp dried||1 Tablespoon, chopped|
|Ground pepper||1⁄4 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Medium shrimp/22-25 pieces||1 Pound, peeled (Deveined)|
To make marinade, combine all ingredients except oil and shrimp in medium bowl.
Using a wire whisk, gradually add oil until mixture thickens.
Add shrimp and toss well to coat thoroughly; cover and refrigerate 1 to 2 hours.
Season grill grates; preheat on HI for 5 minutes, then reduce to appropriate cook setting.
Shake excess marinade from shrimp.
Thread the top and bottom of each shrimp onto a bamboo skewer, being sure each maintains its natural curve, as shown.
Grill 5 to 10 minutes or until shrimp is firm and pink, basting with marinade if desired and turning after half the cooking time.