peeled and deveined large shrimp
herbes de Provence
kosher salt and black pepper
- Heat grill to medium-high. In a medium bowl, toss the shrimp with the mayonnaise, herbes de Provence, ½ teaspoon salt, and ¼ teaspoon pepper.
- Thread the shrimp onto 8 skewers (soaked if wooden) and grill, uncovered, until cooked through, 3 to 4 minutes per side.