Grilled Shrimp with Salsa Mostaza

• 1 pound Shrimp
• 3 Tablespoons Olive Oil
• 1 Tablespoon Rosemary
• 1 Tablespoon Tarragon
• 1 Tablespoon Oregano
• 1 Tablespoon Sea Salt
• 1 cup Greek Yogurt
• 2 Tablespoons Whole Grain Mustard
• 2 Tablespoons Light Mayonnaise
• 2 Tablespoons Maple Syrup
• 1 teaspoon Turmeric
• 1/2 cups Chopped Fresh Basil Leaves

1. I have prepared this with frozen pre-cooked shrimp and the results are still beautiful.
2. 1.
3. If using frozen shrimp, defrost according to packaging instructions.
4. If using fresh shrimp, clean, devein, and leave the tails on.
5. 2.
6. In a Ziploc bag combine marinade ingredients.
7. 3.
8. Put the shrimp in the bag and marinate for 30 minutes to 1 hour.
9. 4.
10. In a cast iron grilling pan, grill the shrimp until they are cooked through, about 2 minutes per side.
11. Since I use pre-cooked shrimp, I just grilled them until they were hot and ready to serve.
12. 5.
13. In a plate arrange a bed of baby greens and place the shrimp on it.
14. 6.
15. For the Salsa Mostaza, combine all of the above salsa ingredients.
16. Note: My moms original recipe used normal mustard but I have to tell you, the yellowish color it gave the sauce kind of freaked me out so I use whole grain mustard.
17. Also, my mom used to add sugar but one day we ran out of sugar and all she had was pancake syrup and me being the crazy person I am, added a bit to the sauce.
18. It was a Eureka moment.
19. So from then on, Ive used maple syrup instead of sugar for this recipe.
20. Mix salsa ingredients together in a bowl and serve as a dipping sauce for the shrimp.
21. You will truly enjoy this.
22. I hope you like it!

shrimp, olive oil, rosemary, tarragon, oregano, salt, greek yogurt, grain mustard, light mayonnaise, maple syrup, turmeric, fresh basil

Taken from tastykitchen.com/recipes/main-courses/grilled-shrimp-with-salsa-mostaza/ (may not work)