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Herb and Mustard Shrimp hors d'oeuvres
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An easy and quick hors d'oeuvre that can be served hot or at room temperature, sure to be perfect every time!

1 1/2 hours includes refrigeration time

15 minutes

8 as hors d'oeuvres

Ingredients
1 pound large fresh shrimp, cleaned and deveined tails left on
3 large cloves garlic
3 sprigs fresh rosemary - leaves removed and stems discarded
3 sprigs fresh thyme - leaves removed and stems discarded
3 sprigs fresh oregano - leaves removed and stems discarded
1/2 tsp ground black pepper
1 tsp kosher salt
3 tblsp dijon mustard
juice of 1/2 lemon
2 tblsp dry white wine
4 - 5 tblsps extra virgin olive oil

Directions
In a minichopper add garlic, herbs, mustard, lemon juice, white wine, salt and pepper. Blend until smooth. Add 3 tblsp olive oil and blend until emulsified.
Place shrimp into a plastic zip lock bag. Pour in ingredients and make sure all of the shrimp is covered with the mustard mixture.
Refrigerate for at least one hour or up to 12 overnight.
Remove from the refrigerator.
Heat a pan over medium/high heat I use Todd English's hard anodized grill pan and add 1 tblsp olive oil.
When hot, add shrimp one at a time to the pan. Do not crowd.
Grill for a few minutes on each side until golden. Do not overcook. you can add addtl oil if necessary
Drain on a paper towel until all are complete.
Place shrimp on the silver tray in concentric circles. Place a skewer in each shrimp standing up and put a fresh flower in the center of the tray.
Serve hot or at room temp.
Enjoy!
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