Skewered Mustard-Beer Shrimp

1. 1

   Peel and de-vein shrimp, leaving tails intact.

2. 2

   Thread 6 shrimp onto each of 8 (12-inch) skewers.

3. 3

   Sprinkle shrimp with garlic powder and pepper.

4. 4

   In a bowl, combine mustard and beer; stir to combine.

5. 5

   Coat grill rack with cooking spray; place rack on grill over med-hot coals (350-400).

6. 6

   Place skewers on rack; grill, uncovered, 5 minutes on each side, basting shrimp often with mustard mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.