Ingredients:
3 garlic cloves, minced
1 medium yellow onions, 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 fresh ground pepper
1/4 cup olive oil
1 lemons, juice of
2 lbs large shrimp, peeled and deveined tails intact
vegetable oil, for grilling
2 tablespoons olive oil
1 1/2 cups diced yellow onions ( 2 onions)
2 teaspoons peeled and minced fresh ginger
1 teaspoon minced garlic
2 ripe mangoes, 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 fresh ground pepper
1 -2 teaspoon minced fresh jalapeno peppers ( 1 pepper)
2 teaspoons finely chopped fresh mint leaves
Directions:
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.
Directions for Mango Salsa: Heat olive oil in a large saute pan over medium-low heat. Add onions and ginger, and saute 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.
Servings: 6
Time preparation: 25 min.
Time total: 45 min.