Many years ago, I had the pleasure of working with Dr. Erika Kahn in Jacksonville, NC. While I've enjoyed my share of shrimp, Erika prepared the best I've ever had. Since then, I have delighted many with this scrumptious dish. My co-worker Manoli took the recipe and prepared it one evening. He came back to work the next day telling me it almost got him a wife. So, be prepared for what this recipe might bring. Enjoy!
1/2 teaspoon garlic
2 shallots, chopped ( can substitute 2 Tablespoons mild onions)
1/4 cup tarragon vinegar
1 1/2 Tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried tarragon
2/3 cup vegetable oil
1/3 cup olive oil
3 Tablespoons parsley
30 peeled and deveined shrimp (can leave tail intact)
Process first 4 ingredients in a food processor or blender. Stir in rest of the ingredients. Skewer shrimp on wood skewers, approximately 4 shrimp per skewer. (Remember to soak wooden skewers in water for 1/2 hour before using to prevent burning). Pour marinate over shrimp. Let marinate 8 hours or overnight. Grill 3 minutes on each side or until shrimp turn pink. Yum-Yum!