Basil, parsley and scallions were all in the farm share. In an effort to eat healthier I am cooking more fish and seafood and avoiding carbs. The white part of the onions were a bit overpowering with the shrimp but the greens were very tasty. I had also grilled some yellow squash with which the scallion whites tasted great.
adapted from Barefoot Contessa
1 lb extra large shrimp, peeled and deveined
2 cloves garlic, minced
1/2 small yellow onion, finely diced
2 Tbsp.minced fresh parsley
2 Tbsp. fresh basil
1/2 tsp.dry mustard
1 tsp.Dijon mustard
1 tsp. kosher salt
1/4 tsp.freshly ground black pepper
1 Tbsp.olive oil
1/2 lemon, juiced
adapted from Food Network Magazine June 2012
1 bunch of scallions
For the shrimp:
Combine all the ingredients and marinate in refrigerator for up to 2 days. Grill the shrimp on a grill topper to prevent them from falling through into the flames or skewer prior to cooking. Alternatively, they can be cooking using a grill pan on a stovetop. They cook very quickly only 1-2 minutes per side depending on the size.
For the scallions
On a sheet of foil, spray the scallions lightly with cooking spray and sprinkle with a pinch of cayenne. Form a packet. Grill over medium-high heat, about 15 minutes. Alternatively, cook in a 400 degree oven for 15 minutes.
To serve, remove the scallions from the foil and top with shrimp.