Grilled Herb Shrimp and Mango Salsa
Serves 6
3 cloves garlic, minced
1 medium yellow onion, finely chopped
¼ cup minced fresh flat-leaf parsley
¼ cup minced fresh basil
1 tsp. dry mustard
2 tsp. Dijon mustard
2 tsp. coarse salt
¼ tsp. freshly ground pepper
¼ cup olive oil
Juice of 1 lemon
2 lb. jumbo shrimp (16 to 20 per pound), peeled and deveined, tails intact
Vegetable oil, for grilling
Mango Salsa (recipe follows)
1. In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.
2. Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1½ minutes. Serve with Mango Salsa.
Mango Salsa
Makes 2 cups
2 tbsp olive oil
1½ cups diced yellow onion (2 onions)
2 tsp. peeled and minced ginger
1 tsp. minced garlic
2 ripe mangos, peeled, pitted, and cut into ¼-inch pieces
⅓ cup freshly squeezed orange juice
2 tsp. packed light-brown sugar
1 tsp. coarse salt
¼ tsp. freshly ground pepper
1 to 2 tsp. minced fresh jalapeño pepper (1 pepper)
2 tsp. finely chopped fresh mint leaves
1. Heat olive oil in a large sauté pan over medium-low heat. Add onions and ginger, and sauté until onions are translucent, about 10 minutes. Add the garlic, and cook, 1 minute more. Add the mangos; reduce heat to low, and cook for 10 more minutes. Add orange juice, brown sugar, salt, pepper, and jalapeño. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.
2. Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.
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