Ingredients
- 1 lb Raw Shrimp, deveined, tails on
- 1/4 cup Cento Organic Balsamic Vinegar of Modena
- 1/4 cup Whole Grain Dijon Mustard
- 1/4 cup Bellino Minced Garlic
- 2 tbsp Worcestershire Sauce
- 4 tbsp Honey
- 2 tsp Old Bay Seasoning
- 1 tsp Cento Fine Sicilian Sea Salt
- 1 tsp Cento Ground Black Pepper
- 1/2 cup Cento Imported Extra Virgin Olive Oil
Directions
Dry shrimp on a paper towel. Whisk remaining
ingredients together in a covered bowl, mixing thoroughly, then add shrimp to marinade and toss well. Put the marinating shrimp in the refrigerator for at least one hour. While shrimp are marinating, soak wooden skewers in water for at least 30 minutes to keep them from burning when grilled. Spear 4-5 shrimp per skewer and continue until all shrimp are skewered. Grill over a medium-high flame for 2-3 minutes per side. Serves 4-6.
