This is a family favorite … Grilled Herb Shrimp served with Mango Salsa. Both recipes are from Barefoot Contessa. I make this as an appetizer instead of a main course. And, it’s an appetizer that you can “make ahead” — which I love.
When I’m in a time crunch, I buy the Mango Salsa from Trader Joe’s. But honestly, this Mango Salsa recipe is much better.
Grilled 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. freshly ground Black Pepper
1/4 cup good Olive Oil
Juice of 1 Lemon
2 lbs. Jumbo Shrimp (16 to 20 per pound), peeled, tails left on and deveined
Mango Salsa (Recipe follows)
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. Prepare grill, brushing the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. (Use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. If making the shrimp as appetizers, you can place each shrimp on a 6-inch skewer OR you can fill 12-inch skewers to grill, then remove the shrimp for serving.) Grill the shrimp for 1 1/2 minutes on each side. Serve with the Mango Salsa.
Makes 2 cups
2 Tbs. 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 Mangos, 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
Saute the olive oil, onions and ginger in a large saute pan over medium-low heat for 10 minutes, or until onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapenos. Cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally.
Remove from heat and add the mint. Serve warm or at room temperature.
NOTES: The Mango Salsa is enough for 3 batches of the shrimp. So, if you are doubling or tripling the shrimp recipe, there is no need to make additional salsa. The leftover salsa is great on grilled fish or soft tacos.