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Grilled Herb Shrimp

Source of Recipe


From "Barefoot Contessa Parties!"






List of Ingredients



• 3 garlic cloves, minced
  
• 1 medium yellow onion, small-diced
  
• 1/4 cup minced fresh parsley
  
• 1/4 cup minced fresh basil
  
• 1 tsp dry mustard
  
• 2 tsp Dijon mustard
  
• 2 tsp kosher salt
  
• 1/4 tsp freshly ground pepper
  
• 1/4 cup good olive oil
  
• Juice of 1 lemon
  
• 2 lbs. jumbo shrimp (16 to 20 per lb.), peeled (tails left on) and deveined
  
• .
  
• -- Mango Salsa --
  
• 2 Tbsp good olive oil
  
• 1-1/2 cups diced yellow onion (2 onions)
  
• 2 tsp peeled, minced fresh ginger
  
• 1-1/2 tsp minced garlic
  
• 2 ripe mangoes, peeled, seeded and small-diced
  
• 1/3 cup freshly squeezed orange juice
  
• 2 tsp light brown sugar
  
• 1 tsp kosher salt
  
• 1/2 tsp freshly ground black pepper
  
• 1 to 2 tsp minced fresh jalapeno pepper, to taste (1 pepper)
  
• 2 tsp minced fresh mint leaves
  






Instructions



1. Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
   
   
2. Meanwhile, prepare the mango salsa: Saute the olive oil, onions and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangoes; reduce heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper and jalapenos; cook for 10 minutes or until the orange juice is reduced, stirring occasionally. Remove from heat and add the mint. Set aside.
   
   
3. Prepare a charcoal grill with hot coals and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. Grill for 1-1/2 minutes on each side.
   
   Serve with the mango salsa (the salsa can be served warm, at room temperature, or chilled).