Ingredients

• 1/3 cup Dijon mustard
• 3 tablespoons olive oil
• 1 green onion, minced
• 1 1/2 tablespoons minced fresh tarragon
• 1 1/2 pounds uncooked large shrimp (about 40), peeled, deveined
• 8 bamboo skewers, soaked in water 30 minutes, drained

Instructions

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