Broiled Shrimp with Mustard and Tarragon

[AllenOK]

This one may be an appetizer recipe, since it says to remove the shrimp from the skewers and to serve with toothpicks. However, you can probably serve the skewers on a bed of rice pilaf for individual meals.

Broiled Shrimp with Mustard and Tarragon
Yield:

1/3 c Dijon mustard
3 T olive oil
1 green onion, minced
1 ½ T minced fresh tarragon
1 ½# uncooked large shrimp (about 40) peeled, deveined
8 bamboo skewers, soaked in water 30 minutes; drained

Stir first 4 ingredients in medium bowl to blend. Add shrimp, toss to coat. Refrigerate at least 1 hour and up to 3 hours.
Preheat broiler. Line baking sheet with foil. Thread shrimp onto skewers.
Sprinkle with salt and pepper. Broil until cooked through, 2 minutes per side. Remove shrimp from skewers. Arrange on platter. Serve with toothpicks.