Wednesday, June 15, 2011

Grilled Herb Shrimp with Mango Salsa

Herb Shrimp:
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 pepper
1/4 cup olive oil
Juice of 1 lemon
2 lbs shrimp; peeled, tail-on, deveined

Combine 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 temp or cover and refrigerate for up to 2 days.

Prepare grill and skewer the shrimp. Grill shrimp for 1 min 30 seconds each side or until done. Serve with Mango Salsa (recipe follows).

Mango Salsa:
2 tbls olive oil
2 yellow onions, diced
2 tsp fresh minced ginger
1 1/2 tsp minced garlic
2 ripe mangos; peeled, seeded, and small-diced
1/3 cup orange juice
2 tsp light brown sugar
1 tsp kosher salt
1/2 tsp pepper
1 jalapeno pepper, minced
2 tsp minced fresh mint leaves

Saute olive oil and onions in large saute pan over medium-low heat for 10 minutes until onions are translucent. Add ginger and garlic, cook for 1 more minute. Add the mangos; reduce heat to low and cook for 10 minutes. Add the orange juice, brown sugar, salt, pepper, and jalapeno; cook for 10 more minutes, stirring occasionally. Remove from heat and add the mint. Serve warm, at room temp, or chilled.

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