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3 cloves garlic, minced
1 medium yellow onion, finely chopped
1/4 cup minced fresh flat-leaf parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound),
peeled and deveined, tails intact
Vegetable oil, for grilling
Mango Salsa (recipe follows)
Makes 2 cups
2 tablespoons olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled and minced ginger
1 teaspoon minced garlic
2 ripe mangos, peeled, pitted, and cut into 1/4-inch pieces
1/3 cup freshly squeezed orange juice
2 teaspoons packed light-brown sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 to 2 teaspoons minced fresh jalapeno pepper (1 pepper)
2 teaspoons finely chopped fresh mint leaves
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.
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 1 1/2 minutes. Serve with Mango
Salsa.
Mango Salsa
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 jalapeno. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.
Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.
1 medium yellow onion, finely chopped
1/4 cup minced fresh flat-leaf parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound),
peeled and deveined, tails intact
Vegetable oil, for grilling
Mango Salsa (recipe follows)
Makes 2 cups
2 tablespoons olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled and minced ginger
1 teaspoon minced garlic
2 ripe mangos, peeled, pitted, and cut into 1/4-inch pieces
1/3 cup freshly squeezed orange juice
2 teaspoons packed light-brown sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 to 2 teaspoons minced fresh jalapeno pepper (1 pepper)
2 teaspoons finely chopped fresh mint leaves
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.
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 1 1/2 minutes. Serve with Mango
Salsa.
Mango Salsa
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 jalapeno. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.
Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.