Grilled Herb Shrimp

• 3 garlic cloves, minced
• 1 medium yellow onion, small-diced
• ¼ cup minced fresh parsley
• ¼ cup minced fresh basil
• 1 teaspoon dry mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup olive oil
• juice of 1 lemon
• 2 pounds jumbo shrimp (16 to 20 per pound), peeled, tails on, devined

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. Use 5 or 6 shrimp on a 12” skewer for a dinner serving. Grill the shrimp for 1 ½ minutes on each side. Serve with the Mango Salsa (below). Serves 6 people.