Instructions: Peel and devein the shrimp. Put into a large nonreactive bowl. Add the onion, garlic, basil and parsley. Put the Dijon, dry mustard, lemon juice, olive oil, 1 teaspoon salt and the pepper into jar. Close and shake well to combine. Pour over the shrimp, cover and refrigerate up to 6 hours.

If using wooden skewers, soak in water to cover for 30 minutes before threading shrimp. Remove shrimp from marinade; discard marinade. Thread the shrimp on the skewers (5 to 6 shrimp on a 12 inch skewer.) Prepare a grill. (If using a gas grill, preheat on high and reduce the heat to medium when cooking the shrimp. If using a grill grid, preheat until hot.) Lightly oil the cooking rack. Place the shrimp on the grill and cover. Cook just until opaque around the edges, about 2 minutes. Turn and sprinkle with1/4 teaspoon salt. Grill until the shrimp turn completely opaque, the color changes to deep pink-orange and are firm to the touch, about 3 to 5 additional minutes.

Serve with the salsa.

Serves eight.

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