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Shrimps Beard
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Delicious and "garlicky"

"The Best of Beard" Cookbook by James Beard


  • 2 lbs (.9 kg). jumbo shrimp
  • 3 cloves garlic, finely chopped (I triple this)
  • 1/4 cup (60 ml) chopped parsley
  • 1 tsp (5 ml). dried basil
  • 1 tsp (5 ml). dry mustard
  • 1 tsp (5 ml). salt
  • 1/2 cup (125 ml) olive or peanut oil
  • Juice of 1 lemon
  • Split through shell of each shrimp with kitchen shears.
  • Remove black vein but leave shrimp shell intact.
  • Place in bowl or jar with mixture of remaining ingredients; marinate for several hours or overnight (I have marinated for 2 days with excellent results).
  • Grill over charcoal or in a broiler for 4 to 5 minutes or until shells are slightly browned and shrimp are just cooked through.
The longer these marinate the better they are. Don't grill too long or they will be hard to peel.

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