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Method :
In a shallow
bowl, combine the mustard, vinegar, oil, and honey. Stir to blend. Add the
shrimp and toss to coat. Cover and marinate in refrigerator for 1 hour.
Grill the shrimp over high heat for 3 to 5 minutes, turning once and
basting often with marinade. Serve warm with orange and lime wedges, if
desired.
Makes 4
servings
Calories 234,
Fat 9 grams, Cholesterol 177 mg, Fiber 0.2 grams, Sodium 270 mg
The trick to
roasting food without burning it is to cook it indirectly. On a gas
grill, shut off the center burner just under the meat. With charcoal,
move the coals to the sides of the grate and cook over the center.
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