Barefoot Contessa Grilled Herb Shrimp And Mango Salsa Recipe

The Barefoot Contessa makes the most elegant meals. This grilled shrimp and mango salsa is beautiful and delicious.

• Meal Type: Entree
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: 15-30 minutes

Ingredients

• 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)

Directions

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 1 1/2 minutes. Serve with Mango Salsa.
3. Mango Salsa
4. Makes 2 cups
5. 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 jalapeño pepper (1 pepper)
   2 teaspoons finely chopped fresh mint leaves
6. 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.
7. Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.