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Recipe Instructions:

INGREDIENTS
1/4 c. extra-virgin olive oil
6 garlic cloves, thinly sliced
1 tsp. celery seed
1 tsp. crushed red pepper flakes
2 tbsp. whole-grain mustard
2 lb. large easy-peel shrimp
2 lemons, 1 thinly sliced and 1 halved
Kosher salt
Freshly ground black pepper
Chopped fresh chives, for serving
DIRECTIONS
Step 1
Combine oil, garlic, celery seed, and red pepper flakes in a small saucepan. Cook over medium heat, stirring constantly, until garlic is golden, sizzling, and fragrant, 2 to 4 minutes. Whisk in mustard and transfer to a bowl; cool completely.
Step 2
Add shrimp and sliced lemon to oil mixture. Season with salt and black pepper; toss to coat. Refrigerate at least 15 minutes or up to 1 hour.
Step 3
Heat grill to medium-high. Grill shrimp and lemon slices until lemons and shrimp are lightly charred and shrimp are just cooked through, 1 to 3 minutes per side.
Step 4
To serve, transfer to a platter, sprinkle with chives, and squeeze lemon halves over top.